Kale and Basil Pesto Zoodles with Mushrooms

Print
mushrooms in noodle salad

Kale and Basil Pesto Zoodles with Mushrooms

  • Author: Mushroom Council
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 3-4
  • Category: Gluten-Free, Main, Pasta, Vegetarian

Description

These zoodles are full of bold flavors and they are ideal for a light lunch or dinner. They can stand as a meal on their own, or serve them as a side with grilled fish or chicken.


Ingredients

  • 2 cups chopped kale leaves
  • ¼ cup lightly packed basil leaves
  • 8 tablespoons extra virgin olive oil
  • 2 garlic cloves chopped
  • 4 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons pine nuts
  • ½ teaspoon fine sea salt
  • 8 ounces white button mushrooms, chopped
  • 3 medium zucchini (about 1 ½ pounds) cut into zoodles
  • Fine sea salt to taste

Instructions

  1. Place the kale, basil, and 4 tablespoons of olive oil in a small food processor or the cup of a single serving blender. Pulse in 10 second intervals until all ingredients are combined and the kale is finely chopped.
  2. Add 2 more tablespoons of olive oil, the garlic, 2 tablespoons of Parmesan cheese, pine nuts, and the ½ teaspoon of sea salt. Pulse in 10 second intervals until all ingredients are finely chopped and transform into a thick dressing.
  3. Heat the remaining 2 tablespoons of olive in a large, deep skillet over medium-high heat. Add the mushrooms and cook for 2 minutes, just until the being to soften. Add the zoodles and cook 2 to 3 minutes more, just until they begin to become tender.
  4. Pour in the pesto and cook for 1 more minute to heat all ingredients. Garnish with the remaining 2 tablespoons of Parmesan and season with any addition salt to taste before serving.

If you like this, try these:

Avocado and Farro Harvest Buddha Bowl

With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy.

view Recipe

Oyster Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens

Rich oyster mushrooms are combined with creamy ricotta and sweet cherry tomatoes in these bite-size toasts. The microgreens sprinkled on top add a burst of refreshing lemon flavor that balances the pleasant earthiness of the mushrooms for an appetizer or snack that is both beautifully presented and delicious.

view Recipe
MCNov17-2-1441_Feature

Enoki Bulgogi Bibimbap

This recipe provides a meat-free twist on the traditional Korean dish. Finely chopped enoki mushrooms absorb the sweet and savory flavors of the marinade and pair well with the combination sautéed greens and crisp fresh cucumber to create a filling meal.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil

    • Easy Salisbury Steak with Mushroom Gravy vs. Avocado and Farro Harvest Buddha Bowl. 🍄 Who will win this round of #MushroomMadness? Head over to our Twitter page (@mushroomcouncil) for a chance to #win prizes!
    • DYK? Only 1.8 gallons of water is required to produce one pound of mushrooms, making this delicious fungi an earth-friendlier choice for #WorldWaterDay!
    • This #MushroomMadness dish is full of healthy veggies and crimini-pork #blenditarian meatballs. What could be better than that? .
.
RECIPE 👉 BLENDITARIAN.COM
    • Fun(gi) fact: During the growing process, mushrooms double in size every day.
    • Fuel your Tuesday with these veggie-heavy Marinated Mushroom Bowls with Lentils and Wild Rice.
.
This recipe is part of our #MushroomMadness competition! Want to know more? Head over to our Facebook and Twitter! Psst...there are #prizes involved!
.
.
RECIPE 🍄 MUSHROOMCOUNCIL.COM
    • Get in 6 IU of vitamin D per 3-ounces of this popular mushroom variety! Can you tell us which it is? #NationalNutritionMonth