No more pasta… and now?
If you are Italian, you breathe bread and pasta….
I love pasta, but so far I couldn’t find any gluten-free pasta that can satisfy me. So when I am craving my beloved spaghetti, I use rice noodles. Here is my recipe for mushroom and zucchini rice noodles.
Mushrooms and zucchini rice noodles
Ingredients
- 100 grams rice noodles I used Yakso
- 1/2 medium round zucchini organic
- 100 grams oyster mushrooms organic
- 1 clove garlic
- 50 grams cherry tomatoes organic
- 1/2 bouillon I used kallo
- 1 tbsp olive oil
- salt and pepper
- 1 tbsp parmigiano reggiano cheese
Instructions
-
Soak the rice noodles in water until tender, meanwhile in a pan add the olive oil, the garlic and the bouillon set to medium heat, add the thinly sliced zucchini, cook for 3 minutes and add the tomatoes cut in half, stir it and add a pinch of salt. When vegetables are moist add the mushrooms. Cook for 3 more minutes.
Rice noodles should be tender now, drain the water and add it into the pan, stir until you see that everything blends well together.
Serve warm with a sprinkle of Parmigiano Reggiano and a little bit of olive oil on top.
Buon Appetito!!
As always I would like to hear from you, try the recipe and leave a comment ♥
It looks delicious and healthy too! Would love to get gluten-free and your wonderful photography and easy-to-follow recipes will make my journey towards that goal easier ~ Thanks for sharing!
Thank you Pamela 🙂