Healthy Dinner: Zucchini Pasta with Avocado Mushroom Sauce
Adopting a gluten-free lifestyle has been truly life-changing. In a short period of time I have noticed that my skin is clearer; I also sleep better at night and I have lost a few pounds. Being gluten-free has given my health an overall boost and I couldn’t be more grateful. But despite the fact that I am receiving major benefits from eliminating gluten and wheat from my diet, constantly preparing meals that are safe to eat can be a bit overwhelming. I was completely surprised that things like pickles, some peanut butter and even my multivitamins had gluten in them. While it is nice to see more grocery stores and restaurants having gluten-free items, the only truly safe way to make sure my meals are gluten-free is by preparing them myself.
I enjoy cooking healthy meals for my family but in summer, with this Southern California heat, it can be a bit of a chore. So I try to come up with other ways to make well-balanced meals that require as little cooking as possible.
My wonderful mother gifted me a Veggetti a few weeks ago and it has been one the best things that I have received recently. A Veggetti is a small, hand crank device that turns vegetables like zucchini, yellow squash and carrots (these vegetables work the best) into thin, spaghetti-like noodles. This has allowed me to prepared quick meals for my family that are delicious and gluten-free, substituting the traditional pasta noodles with vegetable noodles. The best part is that the device slices the noodles so thin that they do not need to be cooked. They are delicate and soft and perfect to eat on their own. So my family has gotten the extra bonus of having more raw food in their diet.
The Veggetti can be purchased online or in most stores in the “As Seen on TV” section (it might feel cheesy, but get over it and buy it!). It is definitely my favorite new device in the kitchen. 🙂
Each member of my family has their favorite sauce or vegetable stir-fry that goes on top of the Veggetti noodles. However when everyone is in the mood for something a bit richer, I make an avocado mushroom sauce on top of sautéed collard greens and zucchini noodles.
Zucchini Pasta with Creamy Mushroom Sauce
12 sliced mushrooms (any of the small variety will do)
3 medium sized avocados
5 plus tablespoons of olive oil
1-½ tablespoons of crushed garlic
1 tablespoon of sea salt
2 teaspoons of pepper
5 shredded collard greens leaves
3 medium sized zucchini, made into noodles (Do not skin the zucchini before using the Veggetti. Majority of the nutrients are in the skin.)
1. In a skillet, add three tablespoons of olive oil, mushrooms, garlic, sea salt and pepper. Cook until mushrooms are the desired consistency.
2. In a bowl, cut, peel and mash the avocados. Once creamy, add avocados to the mushrooms and turn to low heat. You may want to add an extra tablespoon of olive oil here if needed. Let simmer for 5-10 minutes. Make sure to stir constantly to prevent burning.
3. In another skillet, add a tablespoon of olive oil and the shredded collard greens. Sautee for 5 minutes on high heat or until they are as tender as you enjoy.
4. Use the Veggetti and create your zucchini noodles. Add a layer of collard greens on top of your zucchini noodles. Finish with the mushroom avocado sauce and enjoy!
Also by Sorina: Pumpkin Pecan Sorbet
Related: Raw Vegan Zucchini Alfredo Noodles
Photo: Sorina Fant