Wednesday, 27 April 2016

MADE: Meat-Free Pesto Courgetti

Courgetti has been missing from my life for the majority of winter but now spring has shown it's face, it feels like the perfect mid-week meal to whip up.

I love my spiraliser and keep promising myself I'll try the other blades and use different vegetables as I've stuck with courgettes since having it.

You really can throw whatever you want in with it but here's my favourite courgette-related recipe.

All you need to serve two is:
2 courgettes, spiralised
8 button mushrooms, quartered
10 plum or cherry tomatoes, left whole
2 tsp basil pesto - you can make your own or buy some (I like Lidl's)
1/2 lemon, juice only
Sea salt and cracked black pepper, to season
A sprinkle of chilli flakes

Let's get started...

1. Heat a drizzle of oil and a splash of water in a small saucepan. Add you quartered mushrooms and cherry tomatoes. Pop the pan lid on and steam for 3 or 4 minutes. Make sure you stir so they don't stick to the bottom.

2. Mix your spiralised courgettes with the pesto and lemon juice in a medium sized saucepan. Add a tbsp water. Pop the pan on the hob on a medium heat. Once the lid starts steming, reduce the heat and allow to soften. Stir to make sure they don't stick to the bottom.

3. Once your mushrooms and tomatoes are steamed, add them to the courgetti and mix together. Mix in the pepper, salt and chilli flakes.

4. Once your courgetti has softened, transfer the contents of the pan to a bowl or plate. Add extra black pepper and chilli flakes if you like.

Another easy dish to whip up in less than 20 minutes. The taste is great and it's perfect for mid-week or a lighter meal at the weekend.

Do you have any favourite courgetti recipes?


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