Saturday, August 10, 2013

Zughetti with Mushroom Fennel Pasta Sauce (SCD/GAPS/Paleo)

I was surprised by the interest in this recipe I posted on FB last week.  I figure zucchini pasta is such old news by now as I’ve been making my sun dried tomato and artichoke heart zucchini pasta for about a year and a half (and freaking LOVE it).  Also check out my raw pesto sauce with zucchini and carrot noodles.  Well, turning squash into noodles may be a standard in our house, but it’s not common for everyone.  Anyway, it’s a good reminder that everybody is on a different journey and at different points on their journey.  This recipe is near and dear to my heart.  The meat sauce is based on my Gramie’s pasta sauce recipe.  I love making it because the smells bring me right back into her kitchen.  As you might know from reading my blog, I spent a lot of time with my grandparents growing up and lived with them for many years of my life (in childhood and as a teenager).  And I was exposed to my Gramie’s deep, devout love for food and her passionate cooking and baking (everything was from scratch).  I made a few adjustments from the original pasta sauce recipe, but it’s still wonderful and lovely and if she were still alive today, I have no doubt she would gobble this upand laugh hysterically at these funky little non-pasta noodles.
 Zughetti with Mushroom Fennel Pasta Sauce 
-3 to 4 pounds of zucchini (I do 3 1/2 lbs)

-2 1/4 cups homemade marinara sauce or THIS is my favorite store brand (it’s in a glass jar, organic, and salt free)

-2 pounds ground turkey 
-1/2 cup chopped onion
-1 chopped fennel bulb (1 1/4 cup)
-2 cups chopped mushrooms
-1/4 cup coconut vinegar (or apple cider vinegar)
-1 tablespoon coconut sugar (or sub: honey, maple syrup)
-2 tablespoons coconut oil + 2 tablespoons coconut oil 
-1 teaspoons salt + 1/2 teaspoon + 1/2 teaspoon 
-2 teaspoons garlic granules 
-1/4 cup fresh chopped basil
-1/2 teaspoon dried oregano and basil (both optional) 
How To:
1.  In a large skillet add 2 tablespoons of oil, 1/2 teaspoon of salt, onions, and fennel and saute 5 minutes on medium heat.  Add in the mushrooms, 1/2 teaspoon salt and saute for 3 minutes. 
2.  Move the onion mixture to the sides of the pan, add the two final tablespoons of coconut oil to the middle of the pan and then add the ground turkey in the middle, chopping it up, browning, and incorporating it with the onion mixture.  
3.  After the meat and onion mixture are well combined and the meat is starting to brown, add in the garlic granules and the final teaspoon of salt.  
4.  Now add in the marinara sauce, the vinegar, and coconut sugar.  Mix everything together, turn down to low, and cover for 20 minutes.
5.  Turn off heat, remove the cover and add in the fresh chopped basil and additional dried spices (optional).
1.  Fill a large pot with water and bring to a boil 
2.  While the water is coming to a boil, peel and trim edges off zucchini. Make sure the cuts are straight to work best in the spiralizer.  
3.  Create the zucchini noodles.  I love this gadget or this peeler works too.
4.  Place noodles in the boiling water for 4 minutes (I love the texture at this cook time).
5.  Drain into a colander and allow the water to drain off for 5 or 10 minutes or so (you could also rid excess water by spinning in a salad spinner).  
6. Plate the zucchini noodles (zughetti) and top with the sauce and fresh basil (or parsley). 
Serves 4 to 5

*Try THIS recipe for a nightshade free marinara sauce 
*Vegetarian?  Simply skip the meat and double all the veggies.  I would also add in 2 cups chopped carrots and 1 cup chopped celery.
Fabulous zucchini noodles! 
Shared on: Fat Tuesdays, Allergy-Free WednesdaySlightly Indulgent Tuesdays
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Posted by Amber at

Labels: allergy-friendly, GAPS, main dish, Paleo, SCD.


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