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…..
Ingredients for two people:
1 Large and Long Courgette
Half an Onion Sliced
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…
With a Julienne Tool see below picture, make the spaghetti from the carrots and the courgette.
This 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….
In a pan cook the chorizo until brown, the set aside.
Then 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.
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 🙂