Fettuccini Zucchini with Pesto Meat Sauce

INGREDIENTS

4 large zucchini

3/4 lb. grass fed ground beef

1 medium yellow onion

3/4 cup button mushrooms, chopped

1 cup shredded green cabbage

1/2 can coconut milk

2 tbsp dairy free pesto

1 tbsp olive oil

salt, pepper & fresh parsley to garnish

DIRECTIONS

Step 1
Chop onion, mushrooms and cabbage.

Step 2

Heat olive oil and saute onions until translucent, about 3-4 minutes. Add ground beef and lightly brown.

Step 3

Add cabbage and mushrooms. Stir regularly for even cooking. Cook until veggies have softened.

Step 4

Use carrot peeler to ‘noodle’ the zucchini. Run peeler down the length of the zucchini until you reach the seeds, then rotate and do the same. You will end up with a small core of internal seeds.

Step 5

Stir in coconut milk/pesto to beef and veggie mixture. Simmer for 7-10 minutes to merry all flavors.

Step 6

Add zucchini noodles to your pot and cook for 2-3 minutes. They should only be heated, not actually cooked! Note that zucchini contains a lot of water - overcooking will result in a watery sauce.

Pro Tip:

Chop leftover zucchini core and save for your eggs in the morning :)