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Do you like brie? I love brie. Did you ever consider adding it to a dish as opposed to eating as an appetizer?
My gluten free pasta dish takes advantage of brie cheese. In this GF Brie Mozzarella Fettuccini & Zoodles, I use two kinds of cheese and two kinds of noodles. Brie is a strong cheese. So you do not want to use too much of it. I used gluten free fettuccini but added zoodles. I frequently add zoodles to my pasta to give some texture and color. However, I read an article or recipe this week that talked about substituting half of a mashed potato recipe with cauliflower. I guess, this zoodle substitution is kind of the same thing. By adding the zoodles, I am reducing the calorie count but adding to the recipe. DOUBLE WIN.
GF Brie Mozzarella Fettuccini Zoodles
I would like to share a number of the zoodle recipes I have made to show you a number of different ways they can be used. The first is a VEGAN MEATBALL dish that is served over a gluten free spaghetti mixed with zoodles. Or this VEGAN RED PEPPER SAUCE served again over a spaghetti zoodle mixture. Or this is SMOKED SALMON ALFREDO served over zoodles solely. The last idea is a traditional MARINARA SAUCE served a top zoodles.
Making this GF Brie Mozzarella Zucchini & Zoodles recipe is quite easy. It is made in one non-stick skillet beginning with the sautéing of some shallots in butter. The dish is made creamy by creating a roux and adding coconut milk. Next, the cheese is mixed in and the rest of the ingredients are added folded in to complete.
The cast of characters.
Ingredients
The GF Brie Mozzarella Fettuccini & Zoodles plated.
GF Brie Mozzarella Fettuccini & Zoodles
GF Brie Mozzarella Fettuccini & Zoodles
Ingredients
- 1 LB GF Fettuccini
- 1 Whole Zucchini spiralized
- 2 Tbsp Butter
- 2 Tbsp Gluten free flour
- 1 Whole Shallot sliced
- 4 Ounces Brie cheese
- 8 Ounces Shredded Mozzarella
- 1 Cup Coconut milk
- 2 Tsp Black pepper
- 1 Tbsp Lemon pepper
- 12 Ounces Spinach
Instructions
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Cook the gluten free pasta per box instructions and set aside.
Begin by melting butter in a skillet on medium heat. Once melted, add the shallots and cook for 3 minutes. Add the gluten free flour and mix well until fully absorbed. Add in the coconut milk slowly followed by the spices mixing as you go. Stir fully and next add the brie cheese. Mix in for a couple of minutes, and then, add the mozzarella cheese. Continue cooking until melted.
Now add the fettuccini and the spinach. Cook until the spinach has wilted. Once the spinach has wilted, add the zoodles and cook for 2 minutes.
Serve and enjoy!
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