to raw - courgette noodles with marinated mushrooms

A very easy and delishious recipe straight out of the Green Kitchen Cookbook!

Courgette noodles are thinly sliced courgettes eaten raw instead of regular spaghetti.
The dressing is full of flavour and the mushrooms add tanginess and a satisfying chewiness.

a little info about mushrooms:
Many varieties of mushrooms contain good-for-your-bladder selenium and, like us, they produce vitamin D when exposed to sunlight. Oyster mushrooms are a good source or iron. Plus, they're low in calories: Six medium white, for example, have just 22. Here are some of the many health benefits of mushrooms.
They containt vitamin D, a deficiency we get from not getting enough sunlight during the long dark winters.
They boost your immunity

They also help the body metabolize fats and protein
They are good to your bladder

 

Courgette Noodles with marinated mushrooms
recipe from: The Green Kitchen Stories in  the  The Green Kitchen cookbook
recipe type: to dinner, to lunch, to serve on the side
vegetarian, vegan, gluten free, lactose free
serves 4


For the marinated mushrooms
portobello mushrooms 4 small, sliced
extra-virgin olive oil 60ml
apple cider vinegar 60ml


For the cashew and tomato dressing
raw cashew nuts 150g, soaked in cold water for 4-6 hours
organic lemon grated zest and juice of 1
garlic clove 1, chopped
extra-virgin olive oil 2 tbsp
marinated sundried tomatoes 200g
sea salt and freshly ground pepper

For the courgette noodles
green or yellow courgettes 2

Place the sliced mushrooms in a bowl. Whisk the oil and vinegar together and pour over the mushrooms. Turn them a couple of times so they are fully coated. Cover and leave in the fridge for an hour, stirring occasionally.

Add all the dressing ingredients to a blender and mix until smooth. If it feels too thick, add some water. Season.

Wash the courgettes and cut them lengthwise, using a julienne or mandolin slicer, so you get thin spaghetti-looking strips. (If you use a potato peeler it will come out as tagliatelle instead.) Put them in a large mixing bowl. Add the dressing and mix gently, so everything is coated. Then add the marinated mushrooms and serve.

Recipe from 

The Green Kitchen cookbook