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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.
Course Dinner
Cuisine International
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 2
Calories 282kcal
Author Neil
- 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
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.
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