Happy Mid-Week π today I am sharing one of our favorite quick lunches that repurpose leftover Frikadellen or chicken meatballs and combine them with a pasta swap and yummy veggies π
Noodles with a creamy mushroom sauce have always been a comfort food of mine π₯° since I canβt eat whipping cream anymore (those who tolerate dairy can use this instead of coconut cream), we have opted to use coconut cream for a good dose of healthy fats πͺπ»
For one bowl you need:
2-3 meatballs prepared ahead of time or fresh (recipes are on the blog) π
6 ounces of mushrooms π
1/2 cup coconut cream π₯₯ (or heavy cream)
Chopped onion π§
Garlic powder π§
Salt and pepper π§
Chopped parsley πΏ
Miracle Noodles, zoodles or almond flour pasta π
Olive Oil or another ancestral fat π«
How to:
Heat up the fat of your choice in a pan and finely chop the onions and mushrooms. First sautΓ© the onions and then add the mushrooms. Season with garlic, salt and pepper and pour on the coconut cream. Let simmer.
When you have a nice creamy sauce, add in the parsely and cut the meatballs into slices, and add them to the pan.
Lastly, stir in the rinsed miracle noodles or prepare the zoodles/almond flour noodles in a separate pan/pot and add those in.
Enjoy π₯°π
