Keto Vegan Mushroom and Spinach Spaghetti
This simple
How to Make It
Step 1
Slice the ends off the zucchini and peel off the outer skin – discard. Peel the zucchini into long ribbons and set aside.
Step 2
Add the pine nuts to a dry skillet over a low/medium heat and toast gently for a minute or two until lightly golden. Set aside.
Step 3
Heat the olive oil in the skillet over a medium heat. Thinly slice the mushrooms and add to the pan, cooking until just browned all over.
Step 4
Crush the garlic and add to the pan with the lemon zest. Stir well to combine and cook gently for a minute or so until tender.
Step 5
Add the zucchini ribbons, fresh basil and spinach. Season with salt and pepper and stir well to combine. Cook for 2-3 minutes until the zucchini is tender and the spinach is wilted.
Step 6
Scatter with the toasted pine nuts and sprinkle with nutritional yeast to serve.
Ingredients
- Baby Spinach – 2 cup
- Zucchini – 1 large
- Chestnut Mushrooms by Asda – 1 cup
- Garlic – 1 clove
- Pine Nuts – 1 tablespoon, whole pieces
- Nutritional Yeast Seasoning by Bragg – 1 teaspoon
- Lemon Peel Or Zest Raw – 1 tsp
- Olive Oil – 1 tablespoon
- Basil, Fresh – ¼ cup, whole pieces
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper, Ground – ⅛ teaspoon