Easy summer gluten free recipe. Zucchini pasta with shiitake, peas, arugula, fresh basil and goat brie with truffle oil.
1 cup shiitake mushrooms finely diced
1 cup peas
2 tbsp extra virgin olive oil
4 cups zucchini pasta
3 ounces goat brie
1/4 cup chopped arugula
1/4 cup chopped basil
2 tbsp truffle oil
Saute the shiitake for 3-4 minutes over a low heat in 1 tbsp evoo until the mushroom jus starts to release, then add peas and saute until tender.
Remove from pan and add more evo and the zucchini pasta, saute until tender- 4 minutes or so and then add the goat brie.
Remove from pan and add to a bowl. Toss with chopped arugula and basil, Drizzle with truffle oil. Heaven!
