ZUCCHINI SPAGHETTI WITH MUSHROOMS AND PARMESAN GLUTEN FREE🤤.

🥒For spaghetti: ⠀ 1. Cut the zucchini into spaghetti shapes (I used a spiralizer).

2. Add a little salt to the noodles and drain them with a clean cloth to remove excess water.

Sauté the zucchini with a little EVOO over high heat for 2' ⚠️ Important not to have them longer because if we overcook them the texture will not be good. ⠀

🧀For the sauce with mushrooms: 1. Cut the mushrooms and mushrooms and sauté with a little EVOO and a little salt. Set aside.

2. Pour a little EVOO in another pan, add the flour and stir. Little by little we add the almond milk while stirring (so that there are no lumps) ⚠️ it is better to add a little at the beginning and then rectify, because if we overdo it, it will be very liquid.

3. Add approx. 25g of cheese without stopping stirring and the mushrooms that we had cooked. When it has the desired texture it will be ready (it has to be like a bechamel sauce, if it is too liquid leave it a little longer, if it is too thick add more milk).

Mix the spaghetti and the bechamel sauce with mushrooms in a dish. Pour the remaining cheese, tomatoes, walnuts and oregano on top. AND READY!!! 💜