Creamy Roasted Zucchini Sauce with Reishi Mushroom (Vegan, Gluten Free, Paleo)

Creamy Roasted Zucchini Sauce with Reishi Mushroom

Ingredients:

• 2 lbs zucchini cubed (900 grams)
• 2 garlic cloves minced
• 2 tbsp dill chopped
• 2 tbsp chives chopped
• 1 tsp Reishi mushroom extract powder
• 1 tbsp smoked paprika
• 1 can coconut milk (or 1 cup greek yoghurt for non-vegans)
• 2-3 tbsp olive or coconut oil
• 1 tbsp tomato paste
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees Fahrenheit or 204 celsius
2. In a large mixing bowl mix zucchini with olive oil, paprika, and salt and pepper. Spread zucchini over a parchment-lined baking tray and bake for 20 minutes or until tender a d slightly browned. Remove from oven and let cool
3. In a large pan or skillet place the yoghurt or coconut, tomato paste, garlic, Reishi, and salt and pepper and stir to combine. Bring to a boil and reduce to a simmer. Garnish with dill and chives.
4. Mix in roasted zucchini and toss to coat with sauce. Serve over rice, quinoa, or your favourite gluten-free pasta.
5. Enjoying your delicious creamy roasted zucchini sauce with Reishi Mushroom!

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