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
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.
Add some almond flakes if you like!