Mushroom and tomato zoodles
- 500 g white button and chestnut mushrooms
- 2 courgettes
- 150 g tomato purée
- 1 onion
- garlic, oregano
- oil, salt and pepper
Finely dice the mushrooms, season with salt and pepper, then sauté until they lose their liquid. Continue to cook until golden, then set to one side.
Fry the finely chopped onion in a little oil until translucent, then return the sautéed mushrooms to the pan. Add the garlic and the tomato purée, diluting with a little water. Sprinkle with oregano and simmer for 2–3 minutes, stirring all the time, to bring out the flavours.
Wash the courgettes thoroughly and make spaghetti spirals using a zoodle (“zucchini noodle”) maker. The courgette spaghetti can either be left raw or steamed (for 2–3 minutes).
Gently stir the mushroom and tomato sauce into the zoodles and top with parmesan to serve.