I am still playing with my spiralizer. I wanted to make a vegan mushroom zoodle dish but discovered I was out of coconut milk. I made this using cow’s milk and I enjoyed it. If I am honest, I prefer creamy dishes made with coconut milk, see the Vegetarian Creamy Pesto Zoodles to find out how. I encourage you to try it both ways and see which you like better.

Creamy Pesto Zoodles

3T butter

1 tin mushrooms, sliced

2T flour

1/2t salt

1/4t pepper

1 1/2c milk

1/3c whipping cream

1/4t nutmeg

2 zucchini, spiralized (zoodles)

1/2c parmesan

1/3c pesto

In large saucepan over medium high heat melt butter. Saute mushrooms for 3-5 minutes, until they start to brown. Add flour, salt and pepper and cook another 2-3 minutes.

Add milk, cream and nutmeg, mixing well. Lower heat to medium low and simmer for 5 minutes.

Add zoodles and mix carefully to not break apart zoodles. Simmer for 3 minutes.

Add cheese and pesto, stir gently to combine. Then lower heat again, the sauce should be simmering (slow bubbles) for 10 minutes more. Stir occasionally so it doesn’t stick to the bottom.

As pictured: with Pistachio Pesto, served with Brussels Sprouts

Want to learn a little more about mushrooms? Check out the article 7 tips for the perfectly cooked, not gross mushroom. I was asked, how do you get a perfectly cooked mushroom? Or, what is the best way to cook a mushroom? Or honestly, I was asked: how do you cook a mushroom so it’s not gross. Fair question. I looked around and found seven tips to get you eating perfectly cooked, not gross, mushrooms in no time. Keep reading…