Well still on the journey of having only a plant-based diet for the next month, and we have been doing it 95% of the time. But again, it's giving up the cheese has been the hardest part. But after a lot of research, I have found if you are going to have cheese, cheese made from goat milk is much better for you than cows milk-based cheese. Do not completely understand why at the moment, but I will take it.
I have also found that having certain kinds of seafood with a plant-based diet is also very good for you as well. So what for many more new veggie/seafood recipes to come - Enjoy
3 to 4 Medium Zucchinis
2 shallots, halved and sliced
1 ½ cups of homemade Pasta sauce
½ cup Goat Ricotta Cheese
½ cup Goat Mozzarella Cheese, grated
1 pint of cremini mushrooms
1 pint of shitake mushrooms
1 pint of baby portabella mushrooms
4 garlic cloves minced
1 Teaspoon Olive Oil
Red pepper flakes to taste
Salt and pepper to taste
Preheat oven to 375 degrees
Using a spiralizer, create noodles from the zucchinis and then place them in a sieve to drain off the water, set aside.
Place the mushrooms, in batches, in the food processor and pulse until the size of bread crumbs, repeat, until all the mushrooms have been ground.
In a large, deep, oven-proof skillet, add the shallots and olive oil, sauté until soft. Now add the ground mushrooms and sauté until almost all the water has been removed from mushrooms. Add garlic, season with salt, pepper, and red pepper flakes, stir and add the pasta sauce. Bring to a boil, reduce and simmer for about 30 minutes or until the sauce has reduced by 1 third. You want it very thick since the zucchini is going to release water and you do not want it too runny later. Remove from heat.
Add zucchini noodles, toss to combine. Cover pan with foil and place in the oven for 10 minutes. Remove foil, add cheese and return to the oven for an additional 10 minutes until cheese has brown and noodles are tender. Remove and let stand for 5 minutes before serving.