Thursday, 20 February 2014

courgette spaghetti with homemade pesto.


when i finally got hold of a julienne peeler the other weekend, i couldn't wait to get started on making carb free spaghetti with vegetables. along with some homemade pesto, i tossed together some roasted red peppers and aubergines with some courgette pseudo-pasta to make a pretty healthy midweek meal. 



firstly i chopped up the aubergine and red pepper to roast in the oven for 30 minutes. drizzle over a little oil, salt and pepper too.


meanwhile make the pesto by blitzing together a handful of basil leaves, two chopped garlic cloves, 50g toasted pine nuts, 50g parmesan cheese and 100ml olive oil. this will keep for about two weeks and it made me around 3-5 meals including pesto crusted lamb and pesto gnocchi. omit the cheese for a vegan version :)


i saved a few toasted pine nuts to scatter on my meal too :)


next to shred up your vegetable of choice - i've only tried courgette so far though! 


it gets a bit tricky towards the courgette seeds but you can make a good size single portion from one courgette. not that i'm counting but... 17 calories! come on!


when your veg is roasted, you're ready to assemble! add a tiny dash of water (no more than a tablespoon) to the courgette spaghetti in the saucepan and allow to heat up for a 1-2 minutes. then add in the roasted veg and stir through the pesto. i should say i didn't use all this aubergine - i just did it all together for my lunch the next day.


serve up with a scattering of pine nuts and season to taste :)


swirl up with a fork and enjoy three of your five a day - guilt free! what do you think? would you have been fooled? i'd love to know any ideas for different vegetables if you've tried them.

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