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

• 454G Thin Shrimp Egg Noodles, 454G
• 125G Daylesford Organic Brandy Butter
• - Cooks & Co Sliced Mushrooms
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Parmesan Shavings
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Greenfields Ground Cinnamon
• 200G All Things Butter Unsalted Butter
• 1 Kg Kosher Sea Salt Bwfo

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 cinnamon 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.