Low-carb zucchini spaghetti with mushrooms

Directions

1. 1

   Use a spiralizer or peeler to cut the zucchini into long thin spaghetti. Season lightly with salt and leave for 10 minutes to release water, then pat dry with paper towels.

2. 2

   Sauté the finely chopped shallot and garlic in olive oil.

3. 3

   Add the sliced mushrooms and cook until golden.

4. 4

   Stir in the butter, cream, parmesan, and spinach. Season with salt and pepper.

5. 5

   Cook the zucchini spaghetti separately for 1–2 minutes so they stay firm.

6. 6

   Toss them into the sauce and mix gently.

7. 7

   Serve topped with toasted nuts.

Notes