Courgette Spaghetti with Creamy Pesto (Gluten free)

Last night was a bit of a ready steady cook dinner, using up things in the fridge. So I decided to make  courgette spaghetti. Its healthy and light and carb free 🙂 It can be made with any sauce or just with lemon juice and oil but this is with red pesto and mushrooms left over from the pancetta wrapped chicken dish…..

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Ingredients

Ingredients for two people:

1 Large and Long Courgette

Half an Onion Sliced

Chorizo Diced

2 Carrots

1 Garlic Clove

2 Large Tsp Red Pesto

1 Tsp Paprika

2 Large Tsp Creme Fraiche

Handful of Mushrooms

Small Glass of Red Wine

Knob of Butter

Rocket, Parmersan and Extra Virgin Olive Oil to serve…

Method:

With a Julienne Tool see below picture, make the spaghetti from the carrots and the courgette.

IMG_7889This can either be cooked in a microwave by popping in a bowl and sprinkle with little water and cook for about 2 minutes. Or as i have done it can be steamed, again it only takes minutes as you want them to still have a bite. Do not cook this until your sauce is ready though….

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Courgette & Carrot Spaghetti

Sauce:

In a pan cook the chorizo until brown, the set aside.

IMG_7891Then add in the onions to this pan with a little butter turn heat down and soften. Once soft but not brown turn up the heat and add in the garlic, I just grated this in its easier than faffing and chopping :-). Sprinkle in the paprika stir and then pour in the wine let this cook for a few minutes. Now you can add your pesto and creme friache, and the mushrooms. Season really well and taste.

I actually added a tiny bit of chilli at this point but you don’t have to. Add back in the chorizo to the pan.

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Now this is bubbling away cook the spaghetti.

Once cooked drain and tip into the sauce, mix well but gently to not break the courgette up.

Serve with a drizzle of extra virgin olive oil, rocket and grated Parmesan 🙂

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Enjoy xxx

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