• Rachel Katzman

Zucchini Pappardelle with Mushroom Coconut Cream Sauce

Happy May everyone! I’m happy to announce that I’m collaborating with my friend Daniel, from on our new blog –! Now that Passover is over, we can really spend some time working on this for you all! Don’t’ worry, riskyveggie isn’t going anywhere. :)

So, the premise of our blog is a bit of a “yin-yang” type of ordeal – he’s a big meat eater and well, you know what I bring to the table (healthy pescetarian). So, each post, one of us chooses an ingredient for the other to work with (and it’s supposed to be a bit of a challenge). This time it's my turn to choose (check out the blog soon to see what the other secret ingredients were), so I chose... ZUCCHINI, and though it’s not a difficult veggie to work with of course, I just love how versatile it is. I mean, you can use it in both sweet and savory dishes, c’mon now!

For this recipe, I broke out the spiralizer. Yes, I joined the bandwagon last year and bought a hefty one to use for this recipe (I have the Brieftons Tri-Blade Spiralizer in bright green). So, with summer “almost” here, why not bring those summer flavors in your kitchen, requiring very little cook time! Make your way to your local farmers market in the next few weeks and try this out! Plus, this is SUPER easy to make and just takes a few minutes to put it all together!

Here’s a sneak peek at this recipe that will also be featured soon on Be sure to check it out!

Happy cooking!

Zucchini Pappardelle with Mushroom Coconut Cream Sauce

Serves 2-4

Prep time: 15 minutes

Total time: 30 minutes


  • 2 medium-large zucchinis - skin removed and peeled into long ribbon-like strips using a vegetable peeler

  • 1/4 cup of red onion, sliced

  • Tip: If you rinse the onion under cold water, it removes the sharpness

  • 1 cup of assorted mushrooms

  • Use whatever you like - cremini, button, porcini, oyster, etc - anything works in this dish!

  • 1/2 cup of tomatoes, chopped or sliced (your preference)

  • Again, use whatever you like - ideally you should use whatever is in season, around peak of summer time. I used a mixture of heirloom tomatoes in all different colors!

  • Salt and Pepper to taste

  • 3/4 cup of coconut cream

  • Here's a great trick - take a can of full fat coconut milk, turn it upside down and place in the fridge for a few hours. Once it's cold, carefully open the top and scoop out the cream, saving the coconut water for another use

  • 2 garlic cloves, peeled and minced

  • Handful of fresh basil - roughly torn, being careful not to bruise the leaves

  • 4 tbsp. of nutritional yeast

  • 1 tbsp. of extra virgin olive oil

In a large saucepan over medium-high heat, saute the onions, garlic and mushrooms in 1 tbsp of olive oil for 5 minutes.

Season with salt and pepper.

Add the coconut cream, nutritional yeast and tomatoes.

Add the peeled zucchini ribbons to the pan and cook for another 3 minutes until the zucchini is slightly cooked but still "al-dente" (it should have a bite to it, not mushy).

Sprinkle fresh basil and serve!

#zucchini #summer #farmersmarket #mushrooms #coconutcream #nutritionalyeast #garlic #healthydinner #glutenfree #paleo

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