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Photo of Zoodles with creamy mushrooms and spinach by WW

Zoodles with creamy mushrooms and spinach

4 - 6
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min



1 whole, thinly sliced


400 g, button variety, sliced


2 tsp

Light evaporated milk

cup(s), (160ml)

Vegetable stock

1 cup(s), (250ml)

Orange sweet potato (kumara)

250 g, peeled, spiralised (see tip)


250 g, spiralised (see tip)

Baby spinach leaves

100 g

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook leek, stirring, for 4 minutes or until softened. Add mushroom and cook, stirring, for 4 minutes or until golden.
  2. Mix cornflour and 2 tablespoons evaporated milk in a small bowl until smooth. Add remaining milk and stock to pan with leek mixture and bring to the boil. Gradually stir in cornflour mixture. Reduce heat and simmer for 2 minutes or until mixture slightly thickens.
  3. Meanwhile, place sweet potato in a large microwave-safe bowl. Microwave, covered, on High (100%) for 4-5 minutes or until tender. Drain.
  4. Add spinach to pan with leek mixture and cook, stirring, until just wilted. Add sweet potato and gently toss until combined. Serve sprinkled with pepper.


The WW triple blade hand-held spiralizer is available for purchase at the WW Online Shop ( Cooking time of sweet potato and carrot will vary depending upon the thickness of the noodles. Store leftovers in an airtight container in the fridge for up to 2 days.