Basil Butter Zucchini Noodles
These Basil Butter Zucchini Noodles make a quick aromatic zucchini meal with garlic. These cook quickly and easily in under 10 minutes. You can easily have them as they are for a meatless meal or have them with fried eggs, mince or any protein of choice. The zucchini noodles also have some arugula or baby rocket which you can substitute with spinach or kale for a different taste. To make this AIP compliant use other dairy free cooking fat of choice and skip the black pepper for seasoning.
Basil Butter Zucchini Noodles Recipe
2 servings spiralized zucchini noodles, 10 or so halved button mushrooms or other type, 50g butter, 4 tablespoons coconut milk from the top of the can or coconut cream, about 4 cloves chopped garlic, 2 teaspoons dried basil/ handful chopped fresh basil, cup of rocket/arugula or spinach, salt to taste, black pepper
At medium heat melt the butter in a pan and add chopped garlic and cook for about 1 to 2 minutes until it starts to go golden brown.
Add basil and mix, then add the mushrooms, salt and black pepper and stir fry for about a minute so the mushrooms absorb the flavors and then take them off the pan, to a plate before they start to release water, and set them aside.
Add more butter to the pan if needed and then add the rocket and just cook until it wilts.
Add coconut milk and stir then add the zucchini noodles and mix and cook for about a minute. Add the mushrooms back in and mix. Cook for about a further minute depending on how well cooked you like your zucchini noodles.
Add salt and some black pepper and serve as they are or with protein of choice.
Enjoy your Basil Butter Zucchini Noodles.