Spiralised Courgette Pasta recipe

My granddad on my dads side was Italian…& therefore I simply cannot help that I was born with a love for pasta! There are some great GF pastas around, I go for the Waitrose own brand – as good as anything I have had before, and better value for money! However, I am not a fan of always substituting – there are always ingredients you see which I simply don’t believe we know what they will do to our bodies – I believe the modification of crops, and the overconsumption of things like gluten (I mean, what is it not in nowadays) has caused this increase in allergies, and intolerances; so I know I need to diversify, and somehow keep my love of pasta in a very healthy way.


Last week, Mum gave me a Spiraliser for my birthday , and I LOVE it! What was even more amazing – my husband loved it too – and trust me, he was dubious!

I created the below recipe which is a regular ‘left overs’ dish in our household, and it was great with the courgetti (if I can call it that?!)

   
   
  Serves 2

Ingredients:

2 x courgettes

2-3 rashers of bacons cut up small

1-2 cloves garlic crushed

2 x handfuls button mushrooms, or 2 large mushrooms cut up

1 x chili (more depending on strength)

Leftover veg: Broccoli, Green Beans, Asparagus, Peppers

2 x tablespoons crème fraiche

Sprinkling of lemon zest 

Parmesan, S&P to serve

Method

  1. Spiralise your courgettes! Then set to one side whilst you boil the kettle
  2. Fry off the bacon, garlic, mushrooms and chili in a large pan with some oil
  3. As the bacon begins to brown, add in your leftover veg, and stir-fry for 3-4 minutes
  4. Meanwhile bring a large pan of water to boil
  5. Add in your courgetti for 2 minutes – it really only takes this long, then drain
  6. Add in the crème fraiche and some parmesan to your veg/bacon dish and mix well together
  7. Then add the cooked courgetti to the dish and mix well. Some of the courgetti will release water which loosens up the sauce (drain the courgette well, otherwise it gets watery) 
  8. Serve and top with parmesan & the lemon Zest 

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