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.
Tessa says
I’m praying for your mom and a modern day miracle Kaylee!
Kaylee Pauley says
Thank you Tessa, so very much :)
susan Oven says
I am getting a spiralizer so I can make this. It looks yummy!!!
Kaylee Pauley says
That brings a big smile to my face :) If I was purchasing a spiralizer now, I’d spend $35 and get a fancier one than my little $15 one, just an idea! There is a blog I follow called Inspiralized and she recommends this one.
Heather says
If even the onions can expect you to cry, so do your readers!!! How could you not with all that has been going on?…and we surely understand that!! I think I can speak for everyone in that we would all earnestly hope that you would take the time you need away in short bursts or long ones to tend to what really matters…the people in your life! God has always been in charge of your successes and you can trust Him with it. Even when *you* are not working, *He* still is. On your blog, with your mom…everything.
Sorry this post is so long!! All I meant to say is I love you ;)
Kaylee Pauley says
Thank you Heather, I love the way you put things :) Thank you for crying with me, for offering your love and support and most importantly your prayers. I love you dearly!
Jordan @ Jordan's Onion says
Your dish looks beautiful and I’m sure it’s delicious. My thoughts and prayers are with you and family.
Kaylee Pauley says
Thank you Jordan, means the world to us! :)
Librarian Lavender says
Wonderful recipe. Good luck with the move and take care!
Kaylee Pauley says
Thank you so very much :)
Helen @ Scrummy Lane says
Oh, Kaylee, this is such a heartfelt post. It sounds like you have so much going on right now. I can’t imagine how difficult the situation with your mom must be, but I don’t think you should worry about the blog. You might find that you can’t post for a week or two, but then maybe it will become something that helps you to keep your head straight in the whirlwind around you. Will say a little prayer for you today. :-)
As for this mushroom dish, I’m in love! Love how healthy it is … and your pictures? Swoon.
Kaylee Pauley says
Thank you so much Helen for your encouragement – it means so very much! :)
Joana Brito says
I wish all the best to your mother and all your family.
Life sometimes takes to places we don’t want to go.
Being with her and giving her all you LOVE it’s all she needs from you.
All the best.
Kaylee Pauley says
Thank you Joana, you are absolutely right about life, and I’m afraid it’s a lesson you cannot learn/understand until you’re in the midst of it. Thank you so much for your encouraging words. :)
Anna says
Hi Kaylee! I’m a new reader and just want to say how much I love your blog! Your photos are beautiful! I’m also from Nashville so it’s fun to read a blog written by someone who lives in Nashville! I also love that you post the nutritional info for everything too :)
So sorry to read about your mother. I’m glad that there are so many great hospitals in Nashville. I’m sure you are getting the best care for her. One thing to note is that sometimes research hospitals (like Vanderbilt) can be better for out of the norm cases because they stay very up to date on rare illnesses. Either way I hope you find answers; it sounds like you are being pulled in every direction right now. I can’t even begin to fathom how disheartening that must be to watch.
On to the recipe- this looks delicious! I ordered my spiralizer on Thursday and its supposed to come in next week! I’ve already read everything on inspiralized and can’t wait to get started. This will be one of my first dishes! It looks SO delicious! One question- can I sub another flour for the almond meal? I have flaxseed, coconut, and wheat and very little storage space in my kitchen! I was thinking half flaxseed and half whole wheat might work? Thanks for all of e awesome recipes!
Kaylee Pauley says
Hi Anna, thank you so much for stopping by Lemons and Basil and for your kind words!
I appreciate your warm thoughts concerning my mom, you are right about Vanderbilt and we have definitely considered taking her there, it can be such a challenge figuring out which doctors to take her to, which to entrust, where to turn next. We are praying for direction and discernment, perhaps we will eventually end up at Vanderbilt.
Congrats on your spiralizer, very exciting! :) I think you could absolutely substitute the almond meal with part flax and part whole wheat, if you do, please let me know how it turns out! If I were to make this dish again, I think I’d cut back on the vegetable broth a little for a thicker consistency, but the taste was spot on. Thanks again for taking the time to comment, I hope you’ll visit again!
Anna says
I made this last night- SO yummy. My boyfriend loved it too. You are right though, it came out quite liquidy. I think the zoodles released a lot of liquid in the oven. Next time I’ll reduce the veggie stock to a 1/2 cup. Also my cheese got crispy on top (it was 2% so maybe that’s why) so I’ll probably bake it covered for the first 15 mins next time since the gooey cheese looks so good in your photos. Thanks for the great recipe! I will definitely be making this again!
Kaylee Pauley says
I’m so glad you liked the flavor!! Let me know if you end up making it again using the reduced veggie stock and how it turns out. I hope to try it again soon and make those alterations, I think I’ll go ahead and make the suggestion on the recipe now! Thanks again Anna! :)
sheri says
Hi Kaylee. I just discovered your blog today and made this dish tonight. My two kids and husband loved it!! Thank you for your great recipe and I look forward to trying more of your delicious ideas. I did not see an update on your mom lately and hope you have been able to find some peace and healing. Best wishes to you and your family! :)
Kaylee Pauley says
Hi Sheri, I’m so glad you liked the dish, that warms my heart! Thank you for reading about my mom, we are trying a new treatment on her and are praying the Lord chooses to heal her through it! I appreciate your warm wishes so very much! :)
xwaitingx says
Could you use 2% milk and get the same results? We don’t drink a lot of almond milk.
Kaylee Pauley says
Hi! Yes I think the 2% milk would work just fine! :)
Kim says
Did I miss the Marsala in the recipe? There appears to me none but it’s in the name of the recipe.
Kaylee Pauley says
Hi Kim, sorry for the confusion, my recipe was inspired by a marsala dish I’d had in the past but I didn’t actually use Marsala in it, I’m not a wine drinker and so in my ignorance, I didn’t think anything about calling it this without actually using a Marsala – so sorry!