Portabella Mushrooms Over Pesto Covered Zucchini Linguine

Name: Portabella Mushrooms Over Pesto Covered Zucchini Linguine
Ingredients: 1 tbsp coconut oil; 2 Portabella Mushroom Caps (Sliced thin); 3 zucchini (Spiralized blade C* or peeled into linguine strips); 2 tbsp Pesto (Favorite store brand or see recipe for Dairy Free Kale Pesto); 1/2 tsp salt

By Lisa Shanken

January 21, 2016

Portabella Mushrooms Over Pesto Covered Zucchini Linguine

Print Recipe Pin Recipe

Course Dinner

Cuisine American, Dairy-Free, Gluten-Free, Vegan, Vegetarian

Servings people

Calories 93 kcal

Ingredients

1 tbsp coconut oil
2 Portabella Mushroom Caps Sliced thin
3 zucchini Spiralized blade C* or peeled into linguine strips
2 tbsp Pesto Favorite store brand or see recipe for Dairy Free Kale Pesto
1/2 tsp salt

Instructions

Heat the coconut oil in a large skillet on medium heat. Add in the mushroom slices and cook for approximately 5 minutes until they soften.
Push the mushrooms caps to one side of the skillet or set aside on a plate and add in the zucchini linguine. Sauté for just 2-3 minutes. Do NOT overcook.
Add in the pesto sauce and cook, mixing well, for 3-5 minutes until everything is hot. Season with salt and serve the mushrooms over the zucchini immediately.

Notes

Nutrition

Sodium: 313mgCalcium: 40mgVitamin C: 64.4mgVitamin A: 400IUSugar: 3gFiber: 2gPotassium: 386mgCholesterol: 1mgCalories: 93kcalMonounsaturated Fat: 0.2gPolyunsaturated Fat: 0.2gSaturated Fat: 3gFat: 7gProtein: 3gCarbohydrates: 6gIron: 0.7mg

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Lisa Shanken

My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.

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Portabella Mushrooms Over Pesto Covered Zucchini Linguine