Mushroom zucchini pasta

20 minutes - 4 servings 1ov3af1l

As much as i love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. This meal is also green on green, most of the ingredients are different shades of the same colour.

Yes, those are the sort of details that I care about.

What green things can i add to this? Wakame! I don't always have fresh greens in my fridge, when i don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of Iodine, essential for health.

Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.

Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.

You can make this recipe using regular pasta, but it wont be green... unless you use spinach pasta (which could look good too.) Or matcha pasta? A really awesome girl on twitter made some using my black pasta recipe as a base, they look gorgeous!

Hope you like the recipe, happy cooking!


Zucchini4All purpose flour2 tbspOlive oil2 tbspVegetable bouillon2 cupsShiitake1/4 cupShimeji1/4 cupEdamame1/3 cupWakame2 tbspShichimi togarashi1 tspZucchini4All purpose flour2 tbspOlive oil2 tbspVegetable bouillon2 cupsShiitake1/4 cupShimeji1/4 cupEdamame1/3 cupWakame2 tbspShichimi togarashi1 tsp


Rehydrate 2 tbsp of wakame in water, drain and set aside.Cut stems off of 1/4 cup of shiitake mushrooms, rehydrate by pouring boiling water over them. Keep them submerged for 30 min, or up to 1 hour. It's better to rehydrate them overnight, for a minimum of 8 hours. The flavour will be stronger, if you're in a rush, boiling water is fine. If you have fresh shiitake, you can also skip this stepCut 4 medium-sized zucchinis thinly using a julienne peeler (or spiralizer), place in bowls. I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan.Put 2 tbsp of olive oil in a saucepan over medium heat, whisk in 2 tbsp of all purpose flour. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so.Stir in 2 cups of vegetable bouillon, bring heat up to a boil and then lower to a simmer. Add a 1/4 cup of shiitake mushrooms, a 1/4 cup of shimeji mushrooms and a 1/3 cup of edamame to the sauce. Let cook for 10 minutes, season sauce with sea salt and black pepper. Add the wakame re-hydrated wakame. Serve over zucchini pasta, and season with shijimi togarashi!


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