Creamy Zoodles with Leeks and Mushrooms

Creamy Zoodles with Mushrooms and Leeks

I mentioned in last week’s What’s in the Box? post that I used my zucchini from the delivery to make a creamy zoodle dish. Well, this is that recipe.

Normally I’d serve zoodles with a hearty tomato and meat sauce, but I decided to try something different. I took a little inspiration from Gordon Ramsay’s mushroom, leek and tarragon pasta (also delicious, by the way) by starting with some sautéed leeks and mushrooms. Then, I made a simple béchamel sauce, stirred in some Parmesan cheese, steamed those zoodles for just a moment in the microwave, and mixed it all together. The result was creamy and just rich enough to be satisfying without being too heavy.


Normally I’d use my spiralizer to turn zucchini into noodles, but for this recipe I wanted a flatter shape more like fettucine. To achieve this, I sliced a thin piece off each zucchini to hold it steady, then cut them lengthwise into 1/2-inch planks. Then, I held two or three planks together and ran my vegetable peeler down their length to create thin, flat noodles. If you don’t have a spiralizer or a julienne peeler, this method is more work but not a bad substitute!

Creamy Zoodles with Leeks and Mushrooms

Yield: 2

Calories per serving: 360

Fat per serving: 20 g

Carbs per serving: 25 g

Protein per serving: 21 g


  • 2 medium zucchini, spiralized or shaved into wide zoodles
    For the vegetables:
  • 1 tbsp olive oil
  • 1 leek, quartered and sliced
  • 2 cups sliced mushrooms
  • 2 cloves garlic, sliced
  • 3/4 tsp fresh thyme or 1/4 tsp dried
  • Salt and pepper
    For the sauce:
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup milk
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper


  1. Place the zucchini noodles in a covered microwave-safe casserole dish. Microwave on high 1-1/2 minutes, just until tender. Set aside.
  2. Heat the oil in a wide saucepan over medium heat. Add the leeks and mushrooms and season with salt and pepper. Stir in the garlic and thyme. Cook the vegetables until tender, about 10 minutes. Remove from the pan.
  3. Add the butter to the empty pan. Once it melts, whisk in the flour. Cook, stirring constantly, until it the mixture is golden brown and bubbly. Whisk in the milk.
  4. Bring to a boil, stirring frequently. Once the mixture boils, continue to cook and stir one minute more. Turn off the heat and stir in the cheese until melted.
  5. Stir in the zoodles and leek and mushroom mixture. Divide between two dishes and serve.

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