Zucchini Pasta + Oyster Mushroom Tomato Sauce

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I first had something like this at a little Italian restaurant in San Anselmo, California last summer. Lucky for me, it was the daily special. And while everyone else was chowing down on pizza and calzones, I was in heaven with my amazing, garlicky zucchini pasta.

So this was the first recipe that I made when I got back from the trip. I got out my trusty Benriner slicer and went to work coming up with the right noodle-like texture. I sliced the zucchini lengthwise to get the longest pasta I could. If you are into raw food, you could eat this as is and be pretty darn happy. I kind of like it briefly sauteed in olive oil with some garlic and sea salt.

For the sauce, I used fresh San Marzano tomatoes that I found at my local grocery store. They are nice and sweet and cook up well. You could also use grape or cherry tomatoes and get good results. I threw in some oyster mushrooms, but would have been just as content with baby portabellas.

Usually, I construct a dinner that includes beans or tofu or something for extra protein. Although this meal is lighter, believe it or not, one serving includes 7 grams of protein. So add that to whatever you had earlier in the day and I bet you meet or exceed your daily protein requirement. People tend to eat way more protein than their bodies need, so it’s nice to lighten things up, especially as we head into warmer weather.

Zucchini Pasta + Oyster Mushroom Tomato Sauce

Serves 2

2 medium zucchini

4 tsp olive oil, divided

4 cloves garlic, minced and divided

1/2-1 cup fresh San Marzano tomatoes

1/2 oyster mushrooms

1 Tbsp red wine

1 Tbsp balsamic vinegar

Sea salt + pepper

Slice zucchini lengthwise with Benriner or mandoline into zucchini pasta. Heat saute pan over medium heat and add 2 tsp olive oil. Add 2 cloves garlic and saute until softened but not browned, about 5 minutes. Add zucchini pasta and saute briefly to let flavors blend and season with salt and pepper.

In a separate saute pan, heat over medium heat and add 2 tsp olive oil and 2 cloves garlic. Saute until garlic is soften, but not brown. Add mushrooms and tomatoes and cook until tomatoes begin to break down. Add red wine and vinegar and cook until liquid is reduced. Season with salt and pepper.

Serve zucchini pasta topped with tomato sauce.

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