Zucchini Noodles with Creamy Mushroom-Parmesan Sauce

Step 1

Trim ends off zucchini and cut into noodles using a spiralizer or vegetable peeler. Slice white mushrooms and finely chop onion.

Step 2

In a large skillet, melt butter over high heat. Add white mushrooms and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Reduce heat to medium and add onion, cook 3 to 4 minutes more (onions should be softened and translucent).

Step 3

While mushrooms cook, finely chop sage and thyme. In a medium bowl, whisk together almond butter, mustard, sage, thyme and salt and pepper to taste. Gradually add 8 tbsp of water while whisking, until sauce is smooth and creamy.

Step 4

Pour sauce mixture over the white mushrooms and onions. Reduce heat to low and mix well. Add spinach and gently stir until wilted and well combined. If sauce is too thick, add more water 2 tbsp at a time until desired consistency. Remove from heat and gently toss in zucchini noodles. Top with parmesan and serve immediately.