Happy Mid-Week 🌈 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 🎉
Noodles with a creamy mushroom sauce have always been a comfort food of mine 🥰 since I can’t 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 💪🏻
For one bowl you need:
2-3 meatballs prepared ahead of time or fresh (recipes are on the blog) 🍖
6 ounces of mushrooms 🍄
1/2 cup coconut cream 🥥 (or heavy cream)
Chopped onion 🧅
Garlic powder 🧄
Salt and pepper 🧂
Chopped parsley 🌿
Miracle Noodles, zoodles or almond flour pasta 🍝
Olive Oil or another ancestral fat 🫒
Heat up the fat of your choice in a pan and finely chop the onions and mushrooms. First sauté 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.