Zucchini Pasta with Creamy Mushroom Marsala

5 from 1 vote

This Zucchini Pasta with Creamy Mushroom Marsala is bursting with flavor, yet is vegetarian and gluten-free!

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: Indian

Keyword: creamy, marsala, mushrooms, zucchini pasta

Servings:

Calories: 186kcal

Author: Kaylee Pauley

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

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.

Chicken would be a great addition to this dish!