Creamy Egg Noodles With Zucchini And Mushrooms Recipe

About this recipe

A comforting dinner dish featuring tender egg noodles tossed with sautéed zucchini and mushrooms in a creamy, nutmeg-scented sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 160 g Wai Wai Chinese Hakka Egg Noodles
• 125 g Mooz Butter Garlic & Herbes
• 125 g Cremini Mushroom
• 250 g Zucchini Green
• 250 ml Amul Whipping Cream
• 100 g Old Hill Parmesan Cheese
• 50 g Whole Farm Premium Nutmeg Whole
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Bring a large pot of water to a boil, add a pinch of salt, and cook 2 1/2 cups of egg noodles according to package instructions. Drain and set aside.
2. 2. While the noodles are cooking, heat 4 tablespoons of butter in a large skillet over medium heat.
3. 3. Add 3 cups of sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and turn golden brown.
4. 4. In a separate skillet, sauté 3 cups of sliced zucchini in 1 tablespoon of butter over medium heat for 5 minutes until tender but still slightly crisp.
5. 5. Combine the cooked mushrooms and zucchini in one skillet. Stir in 1/2 cup of cream and season with 1/4 teaspoon of freshly grated nutmeg and salt to taste. Let the mixture simmer for 2-3 minutes.
6. 6. Add the cooked egg noodles to the skillet with the vegetables and toss to coat evenly in the creamy sauce.
7. 7. Remove from heat and sprinkle 1/2 cup of freshly grated Parmesan cheese over the dish. Toss gently to combine.
8. 8. Serve hot, garnished with additional Parmesan cheese if desired.