I mated a couple recipes from Alissa Cohen and Ani Phyo here. I've just never been a fan of the marinara sauce that Alissa pairs her pasta with. When I tried Ani's recipe, I thought, "this sauce is great, but it would be BETTER on zucchini pasta...
2 cups sliced mushrooms
3 tablespoons Bragg's liquid aminos
1/2 clove of garlic
2 tbsp olive oil
2 cloves of garlic
1 tsp sea salt
1 1/2 cup almonds
3/4 cup water
1 cup olive oil
Mix the mushrooms with Braggs, small amount of olive oil, and 1/2 clove of garlic. Set aside to marinate until thoroughly soaked and tender.
Peel the zucchini and process through the spiral slicer with the blade on the pasta setting.
Put the 2 cloves of garlic and sea salt in the food processor until chopped into small pieces. Add almonds and process until fine. Add water and process until thick and creamy (may not require entire amount of water listed). Add olive oil and process until creamy.
Mix the pasta and cream sauce in a large bowl. Stir in half the marinated mushrooms. Divide into bowls and top with the rest of the mushrooms.