Ingredients -

  • 2 Zucchini, spiralised
  • 2 field mushrooms sliced
  • 3 cloves of garlic
  • 1/2 a teaspoon of butter
  • 1/2 a teaspoon of olive oil
  • 1 tablespoon of fresh basil, leaves picked
  • 1 tablespoon of pine nuts, toasted
  • 1 large handful of baby spinach

Directions - 

  1. Get some water boiling and cook the zoodles in rapidly boiling water for 90 seconds.  Drain and set aside.
  2.  In a large fry pan, grill the mushrooms in the butter until softened on both sizes
  3. Add the olive oil and the garlic and fry until fragrant (about 20 seconds - be careful not to burn the garlic!)
  4. Toss the zoodles through the mushrooms & garlic
  5. Serve the zoodles & mushroom mix on a bed of baby spinach on a large plate topped with basil leaves and sprinkled with pine nuts

Recipe by - Healthy Natty