Caprese Mushroom Zoodles
A vegetarian pasta dish with zucchini noodles and ricotta cheese.
Ingredients
- 4-6 large zucchini / marrows (if you cannot find large zucchini / marrows use extra baby marrows)
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, finely minced
- 500 g mixed portabellini & baby portabellini mushrooms
Tomato sauce:
- 1 400g tin whole peeledtomatoes
- 1 small red onion, peeled and halved
- 1 tsp chilli flakes
- 2 tbsp butter
- 250 g smooth ricotta cheese
- 1/4 cup parmesan cheese, grated
- Handful fresh basil leaves
- Salt and pepper, to taste
Instructions
For the tomato sauce:
- Crush tinned tomatoes with your hands into a medium saucepan. Add the butter, onion halves, chilli flakes and a pinch of salt.
- Place over medium heat and bring to a gentle simmer. Cook, uncovered, for about 30 minutes. Stir occasionally. When the sauce is thick and the flavour has developed, discard the onion and switch off the heat.
- Using a vegetable peeler, shave zucchini into long, even ribbons. Toss with a pinch of salt in a colander. Let it stand until ready to use.Heat oil and butter in a large frying pan over medium-high heat.
- Add garlic and cook until fragrant. Add mushrooms and cook, tossing them often until just tender and golden brown. Season.
To assemble:
- Preheat oven grill. In a shallow baking dish spread out the zucchini ribbons. Dollop spoonfuls of tomato sauce over the zoodles. Top with mushrooms and spoonfuls of ricotta. Season well.
- Top with freshly grated Parmesan and place until the grill for 2-3 minutes. Serve into bowls and scatter with fresh basil leaves.