Mushroom and sun-dried tomatoes zoodles

Step 1/7

• 250 g mixed mushrooms
• 50 g sun-dried tomatoes
• 1½ green zucchini
• 15 g Parmesan cheese

• knife
• grater

Julienne the zucchinis, slice the mushrooms, chop the tomatoes and grate the parmezan cheese.

Step 2/7

• 3 slices bacon

• frying pan

Cook the bacon slices, then cut them in small pieces once cooled.

Step 3/7

• ½ tbsp olive oil
• 2 cloves garlic (grated)

• pot
• wooden spoon

Heat up the olive oil on medium high. Sauté the garlic and mushrooms.

Step 4/7

Turn down the heat slightly and simmer until the mushrooms are almost cooked, about 8 min. Add a bit of water or veggie stock if needed.

Step 5/7

• 100 ml heavy cream
• 100 ml cream

Add the tomatoes, the 2 types of cream and salt and pepper to taste and simmer until the sauce has somewhat reduced, 5 to 10 min. If the sauce is still too thin add a tablespoon of spelt flour.

Step 6/7

Add the zucchinis and cook until they become tender and have the consistency of pasta, about 2 min. Don't overcook.

Step 7/7

Turn off the heat, mix in the parmezan and adjust seasoning if needed. Top with bacon and serve.

Enjoy your meal!