zucchini noodles with mushrooms, edamame, carrots and creamy almond-lime sauce
I don’t know what it is about zucchini noodles, but they have become my go-to lunch when I am not in the mood to cook. They are slightly crunchy yet still chewy enough to feel like a real pasta noodle. I think I need to thank my spiral cutter for all of my delicious and easy lunches this past summer. Honestly, it was the best $30 I spent all season. Even Taylor enjoys zucchini noodles and he is 100 percent a meat and potatoes kind of guy. Every time I make this dish he asks “are you sure there isn’t real pasta in this?” Yep. I can still fool a meat and potato lover into thinking he is eating “real” spaghetti noodles.
Currently our summer squash and zucchini are going strong and this pasta dish is a lovely, healthy, and quick lunch/weeknight dinner.
I cannot wait to share fall recipes with you all (our winter squash harvest is coming next week!!!) With the cooler weather we are picking a lot of leeks, onions, broccoli, kale and scallions. Recipes for all those goodies are right around the corner.
While we harvest all of our new fall crops I am still happy to share some of our favorite summertime veggies that are still thriving in the filed.
These zucchini noodles are my current favorite. However, if you don’t have a spiral cutter or don’t feel like slicing zucchini super thin, you can sub in rice noodles for this dish. The almond-lime sauce is dangerously good. I got busted eating it with a spoon! You have been warned!
Zucchini Noodles With Mushrooms, Edamame, Carrots And Creamy Almond-Lime Sauce
Prep Time: 10 mins. Cook Time: 15 mins. Serves: 2
- 2 medium sized zucchini, julienned or spiraled
- 1 large carrot, julienned
- 1/2 cup cooked edamame
- 1 cup mushrooms (any kind you fancy) diced
- 1 small onion, diced
- 1/2 cup cilantro, diced
- 1 tsp sesame seeds
- 1 TBS high heat oil for cooking
- For the Sauce:
- 1 clove of garlic, minced
- 1 tsp freshly grated ginger
- 1/4 cup raw almond butter
- 2 TBS fresh lime juice
- 2 1/2 TBS low sodium tamari sauce
- 1 TBS pure maple syrup
- 1 TBS rice wine vinegar
- 3 TBS water
- pinch of crushed red pepper flakes
Preparation
- Combine all ingredients for the creamy almond-lime sauce together in a bowl. With a blender or immersion blender whisk away until the sauce is a smooth consistency. Add more water if the sauce is too thick.
- In a large saucepan add a little oil (I used coconut oil) and heat over medium high. Add the onion and cook for about 3 minutes. Add the mushrooms and cook for about 8 minutes more. Stir often.
- Combine the zucchini with the carrots, edamame, and sesame seeds. Add the zucchini mixture to the skillet with the onions and mushrooms. Stir well to combine. Turn heat off as soon as veggies have been heated through (this should only take about 2 minutes!) Add the cilantro.
- Drizzle the almond-lime dressing over the pasta and stir until well combined. Season to taste with salt and pepper if necessary.
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
So….what’s your $30 spiral cutter????? I want that!
I linked it in the post. But here it is again. You should definitely get one! http://amzn.to/19nUHvH
Where’d you get the $30 spiral cutter????
You know I’m going to have to buy that spiral cutter now. Nate loves pasta and if I can convince him to eat zucchini instead, I am sold! This looks delicious, especially with that sauce. Just got some almond butter, so I will have to make this soon!
Erica you have to get one! Especially when you have your CSA box deliveries. This will come in handy all of the time!
This is such a gorgeous meal! I’ve never used zucchini in place of noodles and that’s totally up my alley! Beautiful as always, lady! Have a great weekend!
Thanks for such a sweet comment. You should definitely try the zucchini noodles. They are my favorite summertime dish!
Nice post thanks for sharing a good recipe.
you’re welcome!
It’s official – I need to get a spiralizer! I’ve seen zucchini noodles everywhere this summer and it is time i got them into my life!
You NEED to get one! It’s my favorite kitchen tool at the moment!
Made this for dinner tonight and was eaten up in a flash! I omitted the red pepper flakes because I am a wimp when it comes to spicy, but the ginger added a nice kick . It was delicious, and I will be making this again!! Thanks for the recipe!