Low on carbs, courgette spaghetti is a great alternative to traditional pasta dishes. If making your own courgette spaghetti, stir in the raw courgettes to cook for 4-5 minutes at the end. They will release a lot of liquid but fear not, it all makes for a glorious sauce. Courgette spaghetti is a great quick and easy meal that is low in calories but soaks up all the flavours of whichever sauce you pair it with. We’ve served ours with creamy mushrooms and pancetta, but it would work really well with a pesto based sauce or a classic Bolognese too. If you want to make this healthy weeknight meal more hearty and filling, you can use a combination of regular spaghetti and courgette spaghetti.
- 150g pancetta lardons
- 400g close cup or chestnut mushrooms, sliced
- 100ml double cream
- 500g courgette spaghetti (we used a spiralizer to make it ourselves)
- 1 bunch of flat leaf parsley, finely chopped
- 60g Parmesan
Fry the pancetta lardons in a frying pan over a medium-high heat for 5 mins. When brown and almost crispy, add the mushrooms and cook for 3 minutes more. Add the cream and stir well, then once hot, add the Parmesan and stir together with the chopped parsley.
Cook the spiralized courgette according to packet instructions, or if you’ve made your own simply cook in a frying pan for a few mins. drain and return it to the pan with the sauce. Stir well and season to serve.
Ready made courgette spaghetti can be bought from your local supermarket, but if you’d prefer to make your own you can do so really easily using a spiralizer