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Paleo Zucchini Pasta with Mushrooms

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Paleo Zucchini Pasta with Mushrooms - So easy to make!

I don’t know about you, but I have had my fair share of what-the-heck-did-I-just-make zucchini noodle failures.  This was not one of them. I love Love LOVE this dish! I love it more than regular pasta. I love the way I feel after I eat it and I love that I look as great as I feel eating it due to the low carb noodles.

I love it the most with the sophisticated earthy flavor of morel mushrooms, but even with every day mushrooms, this dish is AMAZING! I could make this every day. Not only is it amazing for a date night or family night but it is also a complete meal. Mushrooms are packed with protein and zucchinis are packed with nutrition. Put them together and they are the perfect meal. This Paleo Zucchini Pasta with Mushrooms is your perfect fresh summer evening dinner.

Paleo zucchini pasta with mushrooms

Mushrooms are packed with so much nutrition! Eating a cup of mushrooms will give you protein, vitamin d, vitamin b, zinc, iron, fiber, and cardiovascular benefits. They also have trace minerals like copper and selenium that will keep you healthy since trace minerals act as antioxidants. Mushrooms have also been studied for shrinking tumors among other benefits. Check out my Portobello Mushroom BLT Sandwich and my Vegan Cheese Stuffed Mushrooms for other ways to incorporate mushrooms into your diet.

I do have some notes on this dish. There are a couple ways I’ve tried to make this dish, including with a blend of avocado/olive/coconut oil and it wasn’t the same as with the butter flavor. You can do it with oil, but I would add some parmesan to the dish if you do since it will need a little extra salt. I also have made this dish with a variety of mushrooms. I really like any kind of mushroom with it, but morels were out of this world. If you are using crimini mushrooms, it will still taste really good, but I thought it lacked the deep earthy flavor. Some ideas to create that flavor if you don’t have an earthy mushroom (morels or porcini): mix the butter with a mushroom oil or add an infused salt.




Paleo zucchini pasta with mushrooms and white wine

For the butter, stay tuned, because I’m finding that this is a challenge that can be conquered online a little better and I have a couple great whole-foods “butter” recipes to share. Coming soon!! Until then, there are alternatives you can buy that are arguably not whole-foods, but they aren’t hydrogenated oils either.

Earth Balance
Check out the ingredients on the sticks, the soy-free blend and the coconut spread.

Melt
Very similar to earth balance. Check them out. 🙂

Print
Paleo Zucchini Pasta with Mushrooms

Yield: about 6 cups of pasta

Paleo Zucchini Pasta with Mushrooms

Ingredients

  • 1/4 cup "butter," whatever butter you choose, write in the comments if you need help
  • 1 cup dry white wine
  • 2 large zucchinis, or 4 small zucchinis, spiralized or julienned
  • 1 medium chopped onion, chopped (about 1 cup) - I used a sweet vidalia onion
  • 4 cloves garlic, crushed or pressed
  • 8 oz mushrooms, sliced (the earthier the better - Morels were my favorite and tasted out of this world, criminis were good, but didn't have the same buttery flavor, & porcini I think would be good as well)
    • Toppings
  • 3 Roma Tomatoes
  • 1/2 cup freshly chopped basil
  • Capers
  • Olives (optional)
  • Parmesan or whatever parm you prefer!

Instructions

  1. In a large skillet, melt 2 tablespoons of butter
  2. Add the onion and sauté until caramelized
  3. Add another tbsp of butter, about 1/4 cup of white wine and the garlic cloves, sauté for 2 minutes
  4. Add the last tbsp of butter, about 1/4 cup of white wine and the sliced mushrooms, sauté until browned
  5. Add the last of the wine and the zucchini, gently stir to evenly steam the zucchini. Do not overcook the zucchini! Make sure it is al dente/still a tiny bit of crunch left
  6. Once the zucchini is ready, turn off the skillet, add the toppings and serve it up!

Notes

Zucchini - I recommend spiralizing your zucchini noodles ahead of time. If you don't have a spiralizer, julienned zucchini will work as well.

Mushrooms - The earthy flavor really makes this dish! When I used crimini mushrooms I added a little white truffle salt to replicate the flavor. If you have any truffle oil or salt, I would add it if using crimini mushrooms.

*This dish will serve 2 people comfortably if this is all you are eating. If you are eating this as a side, it will serve 4 comfortably. If you want to serve 4 people, double the zucchini used in the recipe.

I am so excited for you to try this zucchini pasta! Leave me a comment or tag me on your pictures via Instagram! I’d love to hear how it turns out.

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Comments

  1. glenn johnson says

    WOW! The Chef Michaell made the zuke pasta dish when I visited a few weeks ago. It was outstanding. Really a delish and healthy way to enjoy summer crops. A must try.

  3. Laura says

    I gotta be honest! I’m popping over to your house for dinner tonight. I love every single ingredient in this dish. Craving pasta-ish dishes like a mad women lately but eating way too much pasta. Need to do the paleo thing if I ever will be seen in a bathing suit this summer. I love recipes that use so many ingredients from my garden =) Fresh is best. And fresh ingredients allow me to pass myself over as a better cook than I really am!

  5. Kathryn @ The Scratch Artist says

    I laughed out loud when I read, “what-the-heck-did-I-just-make zucchini noodle failures” . You really captured that experience! I have two zucchinis ripe for the plucking growing in my garden right now. I was working out how I would use them and now my problem is solved. Thanks!

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