My love affair with the Veggetti was going strong this week and without proper consideration I came home and went at this dish. I made a quick roux with almond milk and whole wheat flour, nutmeg and garlic. Added mushrooms and peas, onions and then heated through with the Veggetti.
So this day I was going for more of a creamy baked comfort feeling. Next time I'll do it as a sophisticated lighter version. Plus I bought the yellow summer squash with the big bulbs so they did not fit nicely into my veggetti. I advise working with the skinny green kind instead for more perfectly long strands.
Sometimes I crave pasta so bad and I begin to rationalize reasons that I
need this starch. However, even I have to admit how much better I feel without it in my diet. Thank goodness I have the Veggetti to save me on these days. I hope the ideas keep coming.
Ingredients:
- 2 medium sized green zucchini made into 'pasta' with your Veggetti!
- garlic slivers
- onion chopped
- peas
- mushrooms
- almond milk
- olive oil
- can of tuna
- whole wheat flour
- parmesan shavings
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