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Zucchini Pappardelle with Mushroom Coconut Cream Sauce
MEAT YOUR VEGETABLES13Ingredients
30Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 zucchinis (Medium, Skin removed and peeled into long ribbon-liked strips using a vegetable peeler)
- 1/4 cup red onion (thinly sliced Tip: If you rinse the onion under cold water, it removes the sharpness)
- 1 cup mushrooms (Use whatever you like - cremini, button, porcini, oyster, etc - anything works in this dish!)
- 1/2 cup tomatoes (roughly chopped Again, use whatever you like - ideally you should use whatever is in season, around peak of summer time. I used a mixture of heirloom tomatoes in all different colors!)
- 1/2 tsp. salt (to taste Adjust seasonings as needed)
- 1/2 tsp. pepper (to taste Adjust seasonings as needed)
- 3/4 cup coconut cream
- 1 can full fat coconut milk
- coconut water
- 2 cloves garlic (peeled and minced)
- 1 handful fresh basil (roughly torn)
- 4 Tbsp. nutritional yeast
- 1 Tbsp. extra virgin olive oil
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat35g175% |
| Trans Fat |
| Cholesterol |
| Sodium330mg14% |
| Potassium940mg27% |
| Protein11g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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