I feel a bit like Cinderella at the moment. Well, maybe the modern version of Cinderella… You know, where she’s super independent, athletic and lives with two somewhat evil cats instead of step-sisters? Let me explain.
Earlier this week I packed up my bag for my 6 am workout and had to make a mad dash to catch the bus in time. Somehow in this process I didn’t fully zip up a pocket on my bag and lost a shoe. Big bummer.
So, if you’re walking around Seattle and happen to stumble upon a size 10 (yes, I have big feet… not very Cinderella-like!) athletic lady shoe, lemme know.
Now that we have that out of the way, let’s talk about something more important than shoes, shall we? How about zucchini fettuccine?
After my How to Make Zucchini Fettuccine post I got quite a few emails from folks asking for recipes so I’m really excited to share this one with you!
And, I know what probably a few of you are thinking: Sonnet, zucchini is not in-season! I know, I know. I had the same argument with myself while creating this dish.
But, it’s so amazingly delicious that I couldn’t wait and save it for summer so please bear with me. After all, zucchini is in-season somewhere in the world right now. And, this gets topped with a very fall-esque rosemary butternut creme sauce that will blow your mind.
Alright mushroom haters… let’s talk.
I’ve now made this dish on two separate occasions – both with and without mushrooms. It’s definitely better with mushrooms, but if you must, feel free to leave the mushrooms out…. I’ll just judge you a little from afar. 😉
I’ve been on a big comfort food kick this season. Well, comfort food that’s delicious AND good for you. I mean, look at this amazing goodness. Can you believe this creamy sauce is made of VEGETABLES?! Who needs gluten and dairy?!
Psst: If you like this recipe and love comfort food, you should also check out my cookbooks for more healthy and delicious recipes!
Now onto the fettuccine!
Please note for this recipe that you will need a spiralizer (they’re pretty inexpensive and can be ordered on Amazon) and if you need help using it, be sure to check out my free tutorial here.
- 2 cups butternut squash, peeled and chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup full-fat canned coconut milk
- 1 cup vegetable or chicken broth
- 1 teaspoon dried rosemary, crushed
- ½ teaspoon sea salt
- 1 teaspoon arrowroot powder
- 1 tablespoon coconut oil
- 6 ounces shiitake mushrooms, sliced
- 4 medium zucchini, spiralized into fettuccine
- Add butternut squash, onions, garlic, coconut milk, broth, rosemary, and sea salt to a medium pot. Bring contents to a boil and then lower heat and let simmer, covered, for 15 - 20 minutes or until butternut squash is tender. Add ingredients to a blender and blend until smooth.
- Add the blended sauce back to the pot over medium heat and whisk in the arrowroot powder. Allow to simmer for 1 - 2 minutes, until sauce is thick. Set aside.
- Add coconut oil to a medium skillet over medium heat. Add the mushrooms and cook for 2 - 3 minutes. Then add the zucchini and cook, stirring frequently, for an additional 3 - 5 minutes, or until zucchini is tender. Drain noodles and divide amongst four plates. Top with the sauce.