I am obesessed with my new spiralizer. OBSESSED. The combo of TJ’s organic zucchini at a great price, my general love of sauces, and my fancy new sub-twenty-dollars gadget is just too good to be true. One of my favorite people came over to cook dinner with me the other night and I was craving sundried tomatoes (weird, I know) so we threw a bunch of yummy things in a skillet and ended up with a recipe that is going to be a staple in my kitchen.
BONUS: This dish comes three ways! What?! I’m out of control.
- MEATLY: The first time around I roasted a chicken, carved it (ok, Sam carved it cause it still freaks me out), and added the chopped meat to the sauce. We also used chicken broth from the roast.
- VEGGIE: The second time I used veggie broth and no meat. It was still incredibly savory, and Sam actually preferred it this way. Or maybe he just wanted to eat the chicken on its own 🙂
- VEGAN: I haven’t vetted this version yet, but when I do I’ll update. In general I’ve had amazing success with cashew cream in lieu of heavy cream, and I think this would be another great recipe to use it. I’d substitute nutritional yeast for the parm, but would probably just sprinkle some over the top of each serving for that extra flavor in lieu of mixing it in to the sauce. The parm isn’t necessary for thickening – the tapioca flour is pretty effective in that department!
- 2 Tbsp. butter or olive oil, divided
- 1 large shallot, chopped
- 3 garlic cloves, minced
- 8 oz. crimini mushrooms, sliced
- 1/2 c. sundried tomatoes, chopped
- 2 c. chicken or veggie broth
- 1 c. heavy cream
- 2 Tsbp. fresh chopped basil
- 1/2 c. fresh grated parmesan cheese
- 2 tsp. tapicoa flour
- fresh ground salt & pepper
- 3 to 4 organic zucchini, spiralized
- Spiralize your zucchini! So fun!!
- Heat a large skillet over medium heat, then add and heat 1 Tbsp. oil/butter.
- Sauté shallots until soft, then add garlic and mushrooms. Cook until the mushrooms begin to release their juices.
- Stir in the sundried tomatoes, cook for 1 min.
- Add the broth and bring to a boil, then turn the heat down to medium-low and simmer uncovered for 20 minutes.
- Whisk in the cream, basil, salt and pepper, and bring to a simmer.
- Whisk in the grated parmesan. Keep whisking until it is completely melted into the sauce.
- Don’t toss that whisk in the sink yet! Add 1 tsp. of the tapioca flour and whisk until it is mixed in so that it doesn’t clump. If you’d like the sauce to be thicker, add more. Two teaspoons was perfect for me. If you find that you are an overzealous thickener-er, stir in some milk or water 🙂 This may or may not have happened the first time.
- Heat another large skillet or pot, add and heat 1 Tbsp. oil, and throw in the zucchini pasta. I cooked it until it was just warmed through so it had an al dente quality – didn’t want it to get too mushy!
- Plate a serving of noodles and smother with creamy, savory perfection. Grate a little fresh parm over the top if you’re feeling fancy. Serves 4!
Additional Spiralizer Hints
- After spiralizing zucchini, put it in a colander and sprinkle with a generous amount of salt. This will sweat the zucchini, pulling out a lot of the juice so the final “pasta” isn’t as watery. Let it sit and drain for about 30 minutes, then pat dry between clean kitchen towels.
- Don’t cook the zucchini and the sauce together – the zucchini releases a lot of water and your perfectly thickened sauce is all of a sudden a sad watery puddle 😦
- Here’s a link to the spiralizer I bought off of Amazon. A lot of the negative reviews for various models were from customers who attempted to spiralize really hard foods like carrots. Sounds like it is safest to stick with the softer stuff like zucchini and summer squash as the blades are not super heavy duty.
- Use a mix of zucchini pasta with spaghetti squash or summer squash for some variety in texture and “noodle” size.