Spiralized Zucchini & Shiitake Mushroom Alfredo

Before the pandemic hit, we had friends over for dinner and they told me they were eating keto. “No problem,” I thought to myself, “I will just buy some spiralized zucchini and make a cream sauce.” Well, the grocery store I frequent apparently no longer sells spiralized anything. Luckily they do sell the Starfrit Spriralizer, which I bought, but I had never attempted using one before. It’s super easy to use, and has all sorts of fun attachments. I can see myself using it a lot to make fun salad garnishes etc. This low-carb spiralized zucchini & shiitake mushroom alfredo recipe is delicious!  My friends asked for my recipe and my family loves it too.

Here’s what I did:

Ingredients

• 2 tablespoons olive oil
• 30g butter
• 4 garlic cloves minced
• 4 spiralized zucchinis (one large per person)
• 1 package shiitake mushrooms
• 100g plain cream cheese cubed
• ¼ cup water
• ¼ cup table cream
• ¼ cup grated parmesan cheese (and extra for serving)
• Salt and pepper

Method

• Heat 1 tbsp oil and butter in large frying pan over medium heat
• Add zucchini and toss until soft (1-2 minutes)
• Transfer to bowl
• Add 1 tbsp oil and minced garlic and shiitake mushrooms to pan and stir for several minutes
• Add water, cream cheese, cream and parmesan cheese
• Add the zucchini back in and stir
• Serve with extra parmesan and a big green salad