Creamy Mushroom and Spinach Alfredo
with Zucchini Pasta
A creamy low carb 'pasta' dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Chef's choice
Low Carb
20 min
A creamy low carb 'pasta' dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Chef's choice
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Rinse zucchini and using a slicer or a sharp knife cut into very thin 'spaghetti' like strips. Clean and slice mushrooms. Peel and chop parsley, shallots and garlic. Rinse and pat-dry spinach leaves.
2 Fry muhsrooms
In a large frying pan, heat oil over medium heat, and fry shallots and mushrooms for 8-10 minutes until nicely browned. Add garlic and parsley, stir for 1-2 minutes.
3 Add cream
Add cooking cream and spinach. Bring to a simmer.
4 Add zucchini pasta
Toss in the zucchini. Continue cooking for another 2-3 minutes. Season with salt and pepper to taste. Serve in bowls, topped with Parmesan shavings and extra grinds of black pepper.
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