AuthorHeather BlakeCategoryDairy free, Gluten-free, Meat, VeggiesDifficultyBeginnerLow in carbs, high in protein, and off-the-charts in flavor! Mushrooms strengthen the immune system and tomatoes are great for your eyes!
Wash mushrooms in cool water and pat dry. Toss into food processor and pulse a few times, until chunks form. (If you do not have a food processor, dice with a knife.)
Heat 2 tbsp olive oil in a large soup pot on medium heat. Saute onions and garlic for 4-6 minutes, until tender.
Add in the pulsed mushrooms, saute for 6-7 minutes, until mushrooms release their juices and mostly evaporate.
Add in ground turkey and break up into smaller chunks while it browns. Saute until almost browned, stirring frequently.
Add in crushed tomatoes, tomato paste, Italian seasoning, salt, pepper. Stir and simmer on low for about 15 minutes, to allow flavors to meld and sauce can thicken.
Using a spiralizer, create your Zoodles! (I use a hand-held spiralizer I got in Kohl's a few years ago for $15, but you can also buy them online or in other stores.)
Heat 1 tbsp of olive oil in a saute pan. Add 1/3 of the Zoodles, a pinch of salt and pepper, and saute for 3 minutes, until slightly tender but still firm. Repeat with the remaining 2 batches of Zoodles.
Place cooked Zoodles on a plate, top with a big scoop of sauce, and garnish with shaved cheese.
Serve immediately and savor every bite of this nutrient-rich dish!!
Ingredients
Directions
Wash mushrooms in cool water and pat dry. Toss into food processor and pulse a few times, until chunks form. (If you do not have a food processor, dice with a knife.)
Heat 2 tbsp olive oil in a large soup pot on medium heat. Saute onions and garlic for 4-6 minutes, until tender.
Add in the pulsed mushrooms, saute for 6-7 minutes, until mushrooms release their juices and mostly evaporate.
Add in ground turkey and break up into smaller chunks while it browns. Saute until almost browned, stirring frequently.
Add in crushed tomatoes, tomato paste, Italian seasoning, salt, pepper. Stir and simmer on low for about 15 minutes, to allow flavors to meld and sauce can thicken.
Using a spiralizer, create your Zoodles! (I use a hand-held spiralizer I got in Kohl's a few years ago for $15, but you can also buy them online or in other stores.)
Heat 1 tbsp of olive oil in a saute pan. Add 1/3 of the Zoodles, a pinch of salt and pepper, and saute for 3 minutes, until slightly tender but still firm. Repeat with the remaining 2 batches of Zoodles.
Place cooked Zoodles on a plate, top with a big scoop of sauce, and garnish with shaved cheese.
Serve immediately and savor every bite of this nutrient-rich dish!!
