Zucchini Spaghetti with Pesto and Field Mushrooms

We prepare zucchini spaghetti using a spiralizer.

In a wide and deep pan, heat some olive oil or oil and add the zucchini spaghetti, thinly sliced mushrooms and pressed garlic cloves.

Stir for about 4-5 minutes, by removing the excess cooking liquid from the pan and if necessary, add a little more fat and cook, until they're done.

The vegetable spaghetti should remain slightly raw. They should not soften completely. Remove them from the heat and lightly salt them.

The spaghetti is divided into three plates. About 1 1/2 tsp. of pesto, crumbled white cheese and sliced cherry tomatoes are added to each portion.

The Zucchini Spaghetti with Pesto and Field Mushrooms are a gluten-free suggestion. They are also a keto dish.