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Creamy Zoodles with Roasted Portobellos + Steamed Potatoes

Are you ready for fall?! I know I am! This recipe definitely has fall written all over it. Roasted mushrooms and steamed potatoes bring an earthy, filling vibe to this dish and the creamy cashew sauce brings a "stick to your bones" kind of feel that will satisfy every cell in your body.

I mean, just look at it...

You may not see the potatoes, but they're there! I promise! They're hiding beneath the majestic mushrooms.


2 zucchinis, spiralized

1.5 cups spinach

4 Yukon Gold potatoes, cubed

2-3 large Portobello mushrooms, sliced into 1/2 inch thick strips

1 cup cashews

3 cups fresh basil

1-2 garlic cloves

juice of 1 lemon (sub: lime, if you prefer)

dash of Himalayan pink salt or sea salt


Preheat oven to 350F. Bring a small pot of water to a boil. Add cubed potatoes and cook for about 10 minutes or until just fork tender (make sure potatoes are completely covered by water). Strain and set aside.

Place sliced mushrooms onto a baking sheet lined with parchment paper or a silicone baking sheet (I use a Silpat one). Roast in the oven for about 20-30 minutes, depending on how done you prefer your mushrooms. **I know it may seem strange to not cook the mushrooms without oil or herbs, but I promise you, they are SO delicious by themselves! Try it!**

Add zoodles and spinach to a large mixing bowl.

For the sauce, place all ingredients into a high speed blender and process until smooth. Pour over zoodles and spinach and mix well. Add potatoes and mushrooms once they've cooled a bit. Sprinkle some basil flowers on top for aesthetics and serve!

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