Kosher salt and freshly cracked black pepperto taste
fresh parsleychopped for garnish
The Alfredo Sauce
⅓cupunsalted butter
1clovegarlicminced
½cupevaporated milkor half-n-half
¾cupparmesan cheesefreshly grated, + extra for garnish
⅛teaspoonfresh ground nutmeg
Instructions
Wash the zucchini and cut off both ends. Use a vegetable spiralizer or mandolin make the zucchini noodles. Lay them out on paper towels; set aside.
Heat olive oil in a large pan (the bigger the better) over medium-high heat. When the oil is hot add the garlic. Saute until it becomes fragrant (do not brown), about 30 seconds. Add in the mushrooms and a pinch of salt, continue to saute until mushrooms are tender; about 5 minutes.
Meanwhile, heat butter and milk in a saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, and grate in the fresh nutmeg into the sauce. When the cheese has melted, turn off heat.
When the mushrooms are tender and in the zucchini noodles. Saute using a pair of tongs to toss the noodles. Add in the Alfredo sauce; toss to combine. Cook until the zucchini noodles begin to soften, but before they start shedding water, about 1 to 2 minutes. This is a quick process. Remember the more you cook the noodles the more water is extracted, making the sauce runny.
Taste and adjust salt and pepper, to taste. Sprinkle with fresh parsley, extra parmesan, if desired and serve hot!
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