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
- 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.
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary.