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Mushroom zucchini pasta 20 minutes

As much as i love pasta i like to vary my food a lot day to day so once in a while I like to make zucchini noodles! They're ready in an instant and really 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 really care about.

What green things can i add to this? Wakame for starters! I don't always have salads in my fridge when i don't i'll usually just use wakame. It's super handy to have around because it keeps for a long time since it's dried doesn't require a lot of prep either.

Edamame is another green food that I like very much. Mine were frozen initially so i had to let them thaw out first I got the type that is already de-shelled. Saves a lot of time. Make sure to get the unsalted kind!

Mushrooms sure as hell aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms especially have a lot of flavour but they do add a TON of flavour to sauces. Shiitake mushrooms especially have a lot of flavour shimeji mushrooms are bit more subtle but they look really nice in a dish and they have a really fun texture. I had both on hand and besides combining many kinds of mushrooms together is never a bad thing.

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

As always if you make this don't hesitate to share your photos with me here in the comments below on twitter @grimgrains or on instagram 'grimgrains'. It's simple

zucchini4all purpose flour2 tbspolive oil2 tbspvegetable bouillon2 cupsshiitake mushrooms1/4 cupwakame2 tbspshichimi togarashi1 tsp

    4 servings

  • Rehydrate 2 tbsp of wakame in water, drain and set aside.
  • Cut stems off of a 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 do, if you're in a rush though boiling water is fine. If you have fresh shiitake you can also skip this step
  • Cut 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 with a bit of oil.
  • Put 2 tbsp of olive oil in a saucepan over medium heat, whisk in 2 tbsp of all purpose flour 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 and 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 and add the wakame. Serve over zucchini pasta.
#dinner #japanese

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