Baby Marrow Mushroom Alfredo

Baby Marrow Mushroom Alfredo


  • 4 large baby marrows
  • 1 tablespoon of organic coconut oil
  • 2 garlic cloves crushed
  • 400g mushrooms sliced
  • 125ml coconut cream
  • Handful of thyme leaves
  • Salt and ground pepper
  • Grated parmesan to serve- optional (skip if you are Vegan)


1. To make the pasta leave the skin on of the baby marrow (courgettes) using a peeler and make noodle-like strips or you can buy it from Woolworths.

2. Melt the coconut oil in frying pan add the garlic and cook gently until soft • Add the mushrooms, coconut cream, thyme and sauté until the mushrooms are golden and cooked.

3. Add the baby marrow pasta and toss it through the mushroom sauce.

4. Season with salt, pepper, and sprinkle of parmesan if desired.

Alternatives to dish: you can add chicken breast and poached or fried egg if you want.

Serves 4

Recipe by: Jessica Sepel

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