Green pesto zoodles with mushrooms
- 300 g oyster mushrooms
- 100 g shiitake mushrooms
- 2 courgettes
- green pesto
- blue cheese or parmesan
- oil, salt and pepper
Slice the mushrooms and season with salt, pepper and garlic. Sauté until they lose their liquid, then continue to cook until golden brown and set to one side.
Wash the courgettes thoroughly and make spaghetti spirals using a zoodle (“zucchini noodle”) maker. The courgette spaghetti can either be left raw or cooked for 2–3 minutes.
Gently stir in the green pesto and sprinkle with the sautéed mushrooms. A little blue cheese or parmesan will make the dish even tastier!