Zucchini noodles are my favorite, and I have several dishes that use them (See cheesy vegan pasta, rawmarkable basil pesto pasta, cheesy chicken zucchini leek pasta and zucchini basil noodles with avocado lime sauce to name a few). With the winter upon us and warm dishes desired, this is a great hot recipe you can make for a vegan dinner. And…it has wine in it! Yes! There are several ways to thicken this sauce if you want. You can thicken the sauce with flour or with cornstarch, whatever you have available. To keep it gluten free use an all-purpose gluten free flour or cornstarch.
So…let us begin!
You will need
- 2 cups sliced white or brown mushrooms (or a mix of both)
- 1/2 cup chopped onion
- 4 large zucchinis
- 1/2 cup sliced cherry tomatoes
- 2 garlic cloves
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 1/3 cup white wine
- 1 tbsp worscheshire sauce
- 1/2 tsp thyme
- 1/2 tsp salt and pepper
- 1 tbsp flour or cornstarch
- 2 tbsp cold water
- 2-3 tbsp coconut oil or avocado oil for cooking
First, you want to chop all your vegetables for your dish. Slice the cherry tomatoes in half, mince the garlic, slice the mushrooms and dice the onion:
Then you want to use a spiralizer to make zucchini noodles. If you don’t know what this is, read my blog about it. If you don’t have a spiralizer, you can use a grater as well.
Now you want to start on your sauce. Add 2 tbsp coconut oil to a sauce pot, then add your garlic and onions. Cook on medium high heat for about 5 minutes until brown, then add the mushrooms and cook another five minutes and then add the thyme. If you need more oil, add in another tablespoon.
Once you have your base, you should see your vegetables starting to caramelize a little bit. Put the heat on low, then add the salt, pepper and white wine in. Scrape all the sides to make sure it is fully mixed with the wine. Simmer on low while doing so
Once you mixed the wine in, add the vegetable broth and coconut milk, and mix. Next, in a cup add the 2 tbsp water to the flour or cornstarch, and mix thoroughly until it is fully blended. Turn up the heat to your sauce, and add this mixture in. As you bring the sauce to a boil, it will begin to thicken.
Once you see that your sauce is thickened, you are done and ready to eat! Remove from heat to let the sauce cool down a bit. Add some zucchini noodles to a large bowl or plate, and pour the sauce on. Top with cherry tomatoes and voila! Zucchini pasta with white wine mushroom sauce!