Zoodles with Mushrooms

Zoodles with mushrooms – we’ve been busy picking pine mushrooms up in beautiful Beechworth,  so thought we’d better make the most of them. This mushroom pasta sauce uses a variety of mushrooms (pine, button, swiss and shitake).  I ‘ve gone for the zucchini noodles (zoodles) because we love them and they add a green element to the dish, you can use any pasta you like. Instead of parmesan cheese, I have grated macadamia nuts over the top,  which gives a nice creamy texture.

Serves: 4


  • 800gm of assorted mushrooms, such as pine, swiss brown, portobello, oyster, shitake roughly chopped
  • 2 garlic cloves, finely sliced
  • 6 silverbeet leaves finely sliced
  • ¼ cup of olive oil
  • 1 teaspoon finely chopped fresh thyme
  • 2 tablespoons of white wine
  • 1 cup of chicken or vegetable stock
  • ¼ cup of parsley leaves
  • A few macadamia nuts, to grate on top
  • Chilli flakes, (to serve, optional)
  • 3 large zucchini, spiralised


  1. Heat the oil, over low -medium heat in a large fry pan stir in the garlic and thyme and cook for a 1 minute
  2. Add the mushrooms, silverbeet and white wine
  3. Season with salt and pepper
  4. Stir often until the mushrooms and silverbeet are tender (about 10 minutes)
  5. Add the Zucchini (Zoodles) and cook for another 3-4 minutes, continuously stirring
  6. To serve
  7. Season with salt and pepper
  8. Top with fresh parsley, grated macadamia nuts, chili flakes, salt and pepper