3 Oct
9

Spaghetti but skinnier

Thankfifi- Spaghetti but skinnier-8

My head knows it’s courgette but my mouth says ‘gosh darn, that’s some good spaghetti’.

Let me introduce you to my new friend the julienne peeler… I got this one and, of course I have never had another to compare it to but, it did the job and has a handy wee guard so you don’t julienne your fingers.  I suspect all manner of vegetable noodles are on the horizon.

I’d never dump pasta for good but let’s just say we’re on a break.  For now.

Courgette Spaghetti with Pesto, Semi-dried Tomatoes & King Prawns
(Serves 2)

3 large courgettes
1 tub cherry tomatoes, halved (I like baby plum tomatoes best)
1 red onion, sliced
6 chestnut mushrooms, sliced
150g king prawns, cooked
2 heaped tsp pesto
olive oil
sea salt and black pepper

Directions

Preheat your oven the 120°C.  Toss the tomatoes in a glug of olive oil and a sprinkle of sea salt before arranging seed side up on a baking tray.  Now roast them for 90 mins.  (Sounds simple right?  Except when you’re adapting a recipe from the US and you get your temperatures confused.  Then this happens.  So 120°C, ok?).

Julienne the courgettes, including the skin, stopping when you get to the seeds.

Get 2 frying pans on the go and heat a little olive oil in each, whichever kind of pan you fancy for the onions and the largest, flattest one you have for the courgette spaghetti.  Soften the onions for 2 mins before adding the mushrooms.  Add a sprinkle of salt to the courgettes to draw out the moisture.  Commend yourself for your incredible, culinary, multitasking skills.  You want the courgette to soften but you’ll need to test it to make sure it has the ‘bite’ you desire, or not.  I reckon I did mine for around 6 mins to al dente.

Toss the roast tomatoes and king prawns in with the onions and mushrooms along with 1 big teaspoon of pesto (no mine was not homemade and yes yours should be).  Gently stir the other teaspoon of pesto into the courgette.  And then finally combine the 2 pans into 1.

Serve with your best fake Italian accent (it is fake spaghetti after all) and a garnish of basil.

Pretty perfect if you can’t eat pasta for some reason or just don’t want to.  I can guarantee there’s no food baby after this meal so pile those plates high and dig in guilt free!

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Posted in eats & drinks | 9 Comments, go on leave another

9 Comments

  1. Charlotte Posted 3 Oct at 10:38 am

    Looks very yummy. I love pasta but hate how bad it is for you, so I will definitely have to try this! My mum cooked your lamb and the choc brownies and they were soooo good!

    Charlotte
    http://www.winstonandwillow.com

  2. Stacey Wilson Posted 3 Oct at 10:46 am

    This looks AMAZING! Definitely going to try it. Thanks for posting : )

  3. Render Sublime Posted 3 Oct at 11:23 am

    I’ve done this before myself and it is seriously good, I think it actually tastes ah-MAZINGGGG!

  4. Clare Posted 3 Oct at 3:57 pm

    This has made me hungry!! Been wanting to try this and cauliflower “rice” for ages so need to get on it already. Perfect comfort food for this time of year too.

  5. Cecilie Posted 3 Oct at 4:24 pm

    Wow, that’s a great idea!! Looks delisch! 😉

    -Cecilie

    http://blog.fashionmom.dk/

  6. Gaylebury Posted 3 Oct at 6:00 pm

    Gosh darned that DOES look good!!!! X

  7. Gaylebury Posted 3 Oct at 6:03 pm

    Gosh darned it DOES look good! X

  8. Donna Posted 3 Oct at 6:57 pm

    Ooh that looks delicious, thanks for sharing. I’ll definitely try this at home

  9. Monica Beatrice Posted 4 Oct at 2:25 pm

    YUMMY! This look delicious Wendy!! Sarah Yates from A House In The Hills has loads of great Julienne recipes – worth have a gander for inspo!

    http://www.ahouseinthehills.com/ahouseinthehills/2013/9/30/thai-green-curry-sweet-potato-noodle-bowl.html

    I think I am going to need to get myself one soon too!

    MB xx

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Fashion, travel and life with Mr K and Tux (they're the furry ones). By Wendy H Gilmour.

Contact: thankfifi@gmail.com

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