Devices & Accessories
Mushroom Ragu with Zoodles
Prep. 15 min
Total 40 min
4 portions
Ingredients
-
16 oz yellow squash, (approx. 2 medium)zucchini (approx. 3 medium)16 oz
-
dried porcini mushrooms½ oz
-
water divided6 oz
-
fresh mixed mushrooms (ie. cremini, maitake, button, shitake), sliced, divided20 oz
-
garlic cloves3 - 5
-
extra virgin olive oil plus 1 tbsp to sauté1 oz
-
tamari sauce2 tbsp
-
grated Parmesan cheese to serve
Difficulty
easy
Nutrition per 1 portion
Sodium
521.8 mg
Protein
7.2 g
Calories
683.3 kJ /
163.3 kcal
Fat
11.2 g
Fibre
3.1 g
Saturated Fat
1.9 g
Carbohydrates
12.4 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Eating Well Healthy Gut
8 Recipes
United States
United States
You might also like...
Shaved Brussels Sprouts Salad
20 min
Radicchio and Fennel Salad with Orange Balsamic Vinaigrette
40 min
Golden Beet Gazpacho
50 min
Green Goddess Salad
10 min
Couscous Risotto with Fennel and Salmon
35 min
Green Bean Gremolata
25 min
Cheesy Zucchini Pappardelle
50 min
Ginger Chicken Meatballs in Scallion Broth
1 h 10 min
Kale Caesar Salad with Parmesan Bread Crumbs
25 min
Wild Rice Salad with Miso Vinaigrette
1 h 15 min
Lentil, Cauliflower and Kale Salad
1 h 5 min
Mushroom and Wild Rice Soup
30 min