Zucchini Noodles with Carmelized Onions, Mushrooms and Baby Spinach
Serves: 2
  • 1 tablespoon butter
  • 2 tablespoons grapeseed or extra virgin olive oil, divided
  • 1 teaspoon minced garlic
  • 1 package sliced cremini mushrooms
  • ½ large sweet onion, diced
  • kosher salt and pepper to taste
  • 3 tablespoons white wine
  • 1 package zucchini noodles or spiralize two - three small zucchini
  • 3 cups fresh baby spinach leaves
  • 1 recipe Vegan Roasted Red Pepper Sauce - see previous post for details
  1. Add butter and one tablespoon of the oil to a large non-stick skillet and heat to medium high. Add garlic and cook until fragrant (about a minute or two). Add onions, mushrooms, kosher salt, pepper and saute until nicely browned and the liquid from the mushrooms is evaporated (About five minutes).
  2. Reduce the heat to medium low, add white wine, cover with a lid, and continue to cook, stirring the onions every 10-15 minutes or so.
  3. Remove mixture from the pan and set aside. Add one tablespoon of oil and saute zucchini noodles until they soften, about two minutes.
  4. Add the onion/mushroom mixture back to the pan and toss with the zucchini noodles. Add the baby spinach and cook for about one minute just to wilt the leaves. Add sauce, toss and serve immediately. Garnish with vegan parmesan cheese or regular parmesan if you're not vegan.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/03/23/zucchini-noodles-with-carmelized-onions-mushrooms-and-baby-spinach/