A courgetti dish fits in perfectly with my idea of a good meal. Full of veggies, surprisingly filling, looks impressive but quick to make. I’m a big fan of pasta, but admittedly even gluten free pasta came make me feel a tad bloated, so mixing up with courgette ribbons makes for a lighter dinner.
It makes weep a little bit to see spiralized courgette being sold in supermarkets for convenience. Not only more expensive, but with God knows what else added. Buying a spiralizer is a great investment, whether you’re vegetarian, or just hoping to add more veggies into your diet.
I use a large spiralizer similar to this one, but my Mum has a handheld spiralizer which is great as it requires minimal washing up. Mine on the other hand is chunkier, more difficult to store, but has multiple options, i.e. to great ribbons instead of spaghetti style strings.
Courgette Ribbons with Pesto & Peas
4 medium mushrooms
2 handfuls of frozen peas
Handful of crushed cashews
- Chop the mushrooms into segments and fry with a few sprays of frying oil for a few minutes. I use this over olive oil as pesto is quite oily, and so an oil spray like Fry Light allows you to fry the veggies with minimum grease.
- Use a spiralizer to create courgette ribbon, adding them to the frying pan and season with black pepper. Fry for roughly 10 minutes or until the ribbons start to soften.
- Bring a small saucepan of water to the boil and add two handfuls of frozen peas. Boil for a few minutes (or by packet instructions).
- Add a couple of spoonfuls of fresh pesto, and mix into the ribbons. To save time I’ll often buy pesto instead of making it, however fresh pesto (you can buy fresh pots in the supermarket) is far nicer and soften in flavour than jarred pesto.
- Next drain the peas and add them to the frying pan and stir.
- Finally remove from the heat, serve in a wide bowl and season with black pepper, chilli flakes and a handful of crushed cashew nuts.