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–+ servings

Portabella Mushrooms Over Pesto Covered Zucchini Linguine

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Course Dinner
Cuisine American, Dairy-Free, Gluten-Free, Vegan, Vegetarian
Servings 4 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-label]

Nutrition

Calories: 93kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 313mgPotassium: 386mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 64.4mgCalcium: 40mgIron: 0.7mg
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