Creamy butternut and zucchini noodles

2 SERVINGS

MATERIAL

spiralizer

1/2 butternut ( large)
1/2 zucchini ( large)
12 mushrooms in slices
1 cup cooked or steamed broccoli
1 garlic clove
1 tbsp onion powder
2 pinches cayenne
salt to taste
125ml almond milk
1 tbsp arrowroot
1 tsp dried sage
2 tbsp nutritional yeast
olive oil

Spiralize the butternut and zucchini or buy prepared.
In a wok, heat the olive oil and cook the butternut and zucchini noodles on medium heat  until they begin to soften.

Add the mushrooms and broccoli, cook for another 5 minutes.

Mix the almond milk, arrowroot, pressed garlic, onion powder, sage and yeast in a bowl. Then add the mixture with the noodles. As the sauce warms up, it will start to thicken. Once thick and creamy, remove from the heat.

Season with salt and cayenne pepper.

TIP

Add some almond flakes if you like!

 

SONY DSCSONY DSCSONY DSCSONY DSC

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s