Quick Vegitarian Courgetti Spaghetti Recipe


I threw together a little something in the kitchen earlier and it dawned on me I've been cooking as a veggie for years and I haven't shared any of my quick easy recipes yet.

1 x courgette
1 x cooked beetroot
1 x small handful of pasta
1 x small onion
1 x clove of garlic
1 x small pot of crème fraiche
1 x handful of cheddar cheese
1 x tsp of parmesan cheese
Sprinkle of salt and pepper to taste
1. To start, dice a small onion and fry in organic coconut oil. Add a diced clove of garlic and use a handheld slicer to form your courgetti. Throw the courgetti in last (it only needs a minute to soften).
2. Whilst the garlic and onion browns off, chop your broccoli and throw in a small handful of pasta. (Pasta is optional in this dish for those who want to use the courgetti as a full pasta replacement) 

3. Now throw your courgetti in with your onion and garlic, cook for one minute and turn off the hob. Drain your broccoli and pasta once soft, and pour into the saucepan. Dice a large cooked beetroot and throw into the mix. Now all you need to do is add your crème fraiche, cheese and seasoning of salt and pepper and serve!

So here we are, my take on reducing the amount of pasta I use in my dishes to keep the carbs low. Let me know how you got on in the comments if you tried this out at home!

Premium Slicer (Spiralizer) | £8.97 from Amazon
Organic Virgin Coconut Oil | £7.95 from Pukka Herbs

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