Zucchini Mushroom Pasta
This zucchini mushroom pasta is a quick healthy meal that satisfies the craving you get for pasta without adding all those carbs.
Servings 2
Calories 282kcal
Equipment
Ingredients
- 2 zucchini / courgettes about 250g total
- 2 tablespoon olive oil
- 1 small onion sliced
- 250 g dark chestnut mushrooms sliced
- 50 ml dry white wine
- 1 tablespoon 0% fat natural yogurt
- 80 g cooked sweetcorn
- 1 tablespoon freshly grated parmesan
- 1 tablespoon freshly chopped parsley
Instructions
- Spiralize the zucchini / courgettes and lay aside
- Gently heat the oil in a pan and sauté the onion for 2 to 3 minutes until soft
- Turn up the heat, add the sliced mushrooms and cook, stirring for about 5 minutes until the mushrooms have softened and released their juices
- Remove the mushrooms from the pan with a slotted spoon and set aside leaving the juices in the pan
- Return the pan to the heat, add the white wine, let it bubble for a few seconds to reduce and then stir in the yogurt until combined
- Add the spiralized zucchini / courgettes, the cooked sweetcorn and also add back the cooked mushrooms combining everything well into the sauce
- Serve the zucchini mushroom pasta divided between two plates topped with the parmesan and parsley.
Nutrition
Calories: 282kcal | Carbohydrates: 22.2g | Protein: 10.8g | Fat: 17.2g | Saturated Fat: 3.6g | Cholesterol: 5.7mg | Sodium: 132.7mg | Fiber: 4.7g | Sugar: 12g | Vitamin A: 250IU | Vitamin C: 62.7mg | Calcium: 140mg | Iron: 2mg