Jacqueline Alwill

Brown Paper Nutrition

Completely in love with the flavours in this dish, mushies, garlic, herbs, zucchini and a delicious creaminess delivered by So Good Coconut Milk . Such a divine, completely plant based recipe, that brings together incredible nutrients to boost immunity, reduce inflammation, and improve energy. The best part? It takes just moments to prepare and impresses everyone!


Serves 2 hungry people, or 4 as a lighter meal


1/4 cup extra virgin olive oil

1 large spanish onion, peeled and diced

6 cloves garlic, peeled and sliced thin

500g exotic mixed mushrooms, brushed clean and torn or sliced

1/2 teaspoon dried oregano

6 medium zucchini, spiralised or ribboned+

150ml So Good Coconut Milk

1 tablespoon finely chopped fresh parsley leaves

Opt: 2 teaspoons nutritional yeast++, chilli flakes

Garnish: fresh micro herbs (optional)

sea salt and black pepper

Place a large fry pan on medium heat, add olive oil, onion and garlic and cook until fragrant and translucent in colour. Add mushrooms, oregano and a good pinch of sea salt and pepper and cook for 10 minutes, turning frequently. Whilst the mushrooms are cooking turn the zucchini through a spiraliser or use a vegetable peeler to create thicker ribbons. Once the mushrooms are cooked, add So Good Coconut Milk and simmer for approximately 3 minutes. After this time, add zucchini noodles or ‘zucchetti’, increase the heat to high and cook, tossing frequently for 2-3 minutes. You don’t want to over cook the zucchini as it softens quickly. Remove from heat, sprinkle with nutritional yeast and chilli flakes and toss again (these are optional additions). Swirl the noodles and mushrooms into bowls, top with finely chopped parsley and serve.

+ If you are serving 4 as a light starter, increase the zucchini to 8.

++ Nutritional yeast is a deactivated yeast, a rich source of B vitamins and cheesy in flavour. You can find it at health food stores. Parmesan or pecorino are optional alternatives.