There are a lot of pictures in this Zucchini Pasta with Creamy Mushroom Marsala post, and I guess part of that is to compensate for my lack of words. I said in this post that I wanted to be authentic with you, and the truth is, I’m heartbroken, discouraged and beat down. If you are new to Lemons and Basil, you can read about the trial my family is facing with my mom’s health here.
My mom has been at Saint Thomas West Hospital since last Monday. My family and I visited her each evening…as the week went on, her responsiveness seemed to weaken, the little communication we had is disappearing. I can’t begin to put into words the heartache I feel watching my mom in that bed, barely resembling the vibrant woman she was a year ago. So many tests took place last week, yet a diagnosis is still inconclusive. And those that have been mentioned as possibilities are devastating.
We aren’t giving up. But we fear we are running out of time.
I’m not sure how to pray anymore. I feel hurt, betrayed, angry, and numb all at the same time. Yet, I know He is able. I know He is the God of miracles. But I don’t know what to pray right now, “please heal her” seems to be the only prayer that continues to pour out of me.
I say all of this because, while Lemons and Basil has been such a bright spot in my life the past nine months, I’m not sure how much I’ll be posting in the upcoming months. Maybe I’ll be able to continue my typical two a week, maybe it’ll only be one as it was last week, it’s hard to know how I’ll feel or how much time I’ll have. I want to be with my mom, with my family. I need to be there, and my heart isn’t in much else these days.
The thought of not posting twice a week makes me nervous. I’ve worked hard these past nine months to post as regularly as I could, while working full-time, trying to gain and build my readership. I’m fearful that by posting less, I’ll lose momentum, take a step back. But I may have to take that chance and trust that it will work out.
My mind is in a bit of a fog and I’m not sure whether I’ve mentioned it or not, but Josh and I sold the house. We have two more weeks to box up the house before we close and have to be out…and we aren’t sure where we’re going. But the house sold when we least expected it, and the home inspection was a breeze, so I am trusting that God has a plan and while we have a few leads on rentals, etc. along with a back up plan, we are really just walking by faith. So many things feel uncertain.
My intention is not to complain, nor seek sympathy. So many others are facing similar situations or other incredibly challenging trials in their lives. I’m merely sharing that I’ve realized I can’t do it all. And I’m giving myself permission to accept that.
Maybe my spirits will feel more hopeful again in a few days and my outlook will change. I hope so, but for now, this is me being honest.
Before I sign off, a word or two about this Zucchini Pasta with Creamy Mushroom Marsala, the flavor is strong and fresh. Josh loved it, said so multiple times. My inspiration was to remake a healthier version of the Chicken Tetrazzini my mom made growing up, but the texture came out very different. It didn’t hold up the way I had hoped, but it was so tasty I decided to share it anyway. I may continue to tweak the recipe to see if I can get it to take on more of a casserole consistency, rather than pasta with cream sauce. Perhaps more zucchini and almond meal with a little less of the homemade cream of mushroom soup.
Regardless, it slid down pretty easy and is a great option for those looking for a clean pasta dish that is also vegetarian and gluten-free.
Zucchini Pasta with Creamy Mushroom Marsala
Ingredients
- 2 tbsp pure Irish grass-fed butter
- 1 10 ounce package baby bella mushrooms diced
- 1/2 medium red onion diced
- 2 tbsp apple cider vinegar
- 1 tbsp dried parsley
- 1/4 tsp thyme
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/3 cup almond meal
- 1/2 - 1 cups vegetable broth originally I used 2 cups, but it was too much liquid!
- 2 tsp cornstarch
- 1 cup almond milk
- 3 zucchini spiralized
- 2 cups shredded cheese
- 1 10 ounce package baby bella mushrooms large chunks
Instructions
- For the mushroom marsala, add Irish butter to medium sized pan and melt over medium heat.
- Add mushrooms and onions and saute until tender.
- Remove the pan from the heat and add the apple cider vinegar. Return the pan to the heat and let it simmer 1-2 minutes.
- Add parsley, thyme, salt and pepper, then stir in almond meal, covering all vegetables.
- Mix cornstarch with vegetable broth and add to vegetables, then add the almond milk, and stir to combine well. Allow to simmer about 5-7 minutes on low until thickened.
- Meanwhile, spiralize zucchini into noodles and chop second 10 oz mushrooms into large chunks.
- Add spiraled zucchini to large pan, and cook approx 3 minutes or until just barely tender (not too soft), then stir in the mushroom marsala sauce, chopped mushrooms and 1/2 cup cheese.
- Pour zucchini and mushroom mixture into 9x13 casserole dish (or slightly smaller) and top with remaining 1 1/2 cups cheese, along with some fresh chopped parsley. Bake at 350 degrees for 25 minutes.
- Allow to cool 10 minutes before eating, top with additional chopped parsley and parmesan cheese if desired.
Notes
Nutrition
Mushroom Marsala Sauce inspired by The Naked Kitchen.
