Courgette noodles with marinated mushrooms

Courgette noodles with marinated mushrooms

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

You might have heard of courgette noodles or maybe even tried them? They are thinly sliced courgettes eaten raw instead of regular spaghetti. This is my favourite way to dress them up. The cashew and sundried tomato dressing is full of flavour and the marinated mushrooms add tanginess and a satisfying chewiness.

Marinated mushrooms

Ingredients

Quantity Ingredient
4 small portobello mushrooms, sliced
60ml extra virgin olive oil
60ml apple cider vinegar

Cashew and tomato dressing

Quantity Ingredient
150g raw cashew nuts, soaked in cold water for 4–6 hours
1 organic lemon, zested and juiced
1 garlic clove, chopped
2 tablespoons extra virgin olive oil
200g marinated sundried tomatoes, drained
sea salt and freshly ground pepper

Courgette noodles

Quantity Ingredient
2 green or yellow courgettes

Method

  1. Place the sliced mushrooms in a bowl. Whisk the oil and vinegar together and pour over the mushrooms. Turn them a couple of times so they are fully coated in marinade. Cover and leave in the fridge for about an hour, stirring the mushrooms occasionally.
  2. Add all the dressing ingredients to a blender and mix until smooth. If you do not have a blender, grind everything in a large pestle and mortar until creamy. If it feels too thick, add some water. Season to taste with salt and pepper.
  3. Wash the courgettes and cut them lengthwise, using a julienne or mandolin slicer, so you get thin spaghetti-looking strips. Put them in a large mixing bowl. Add the dressing and mix gently, so everything is coated. Then add the marinated mushrooms and serve!

Tip

  • If you don’t have a julienne slicer, spiralizer or mandolin slicer, you can use a potato peeler and it will come out as tagliatelle instead. You can slice the courgette noodles and leave them to dry for about 30 minutes before storing in an airtight container in the fridge for up to 5 days.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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