Zucchini Noodles with Creamy Mushroom and Parmesan Sauce
Light and fresh zucchini noodles topped with a rich mushroom sauce made from cashews, Parmesan, and herbs. This Italian-inspired pasta recipe (vegetarian, low-carb), ready in about 25 minutes, pairs zucchini, button mushrooms, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium zucchini
- 1 cup button mushrooms
- 3 cloves garlic
- 1/2 cup Parmesan cheese
- 1/2 cup cashews
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1/4 cup fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Spiralize zucchini into noodles. Set aside. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add mushrooms and sauté for 5-7 minutes until golden and tender. Add minced garlic and cook for 30 seconds until fragrant.
- Step 2: In a blender, combine cashews, Parmesan, soy sauce, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Blend until smooth and creamy. Stir into skillet with mushrooms; cook for 2-3 minutes until sauce thickens.
- Step 3: Toss zucchini noodles with mushroom sauce. Garnish with chopped parsley and serve immediately.
