January 21, 2014
- 2 Courgettes Per Person
- Salt & Pepper to taste
- Dollop of Coconut Oil
Courgettes are an amazing alternative to pasta and so easy to make! You can have courgette pasta with all your favourite sauces and it’s a great way to stay on track and stay satisfied at the same time. Courgette pasta is suitable for vegans, low carbers, paleos and coeliacs and is the perfect quick lunch or dinner.
Rinse them and cut both the ends off. The next bit depends on what equipment you have. I use the GEFU Spirelli Spiral Cutter on amazon and I love it! There’s loads of options when it comes to spiralizers but this one is so simple and easy to use and only cost about €20 so I’d highly recommend it. If you don’t have one you can also just use a regular peeler to peel long strips but the result wont be near as pasta like as the pieces will be thin and flat rather than spaghetti shaped, which has a surprisingly big effect on the taste!
So anyway, spiralize the courgettes and set them aside while you heat the pan.
Add some coconut oil to a pan on medium/high heat and let it heat up. Sprinkle the courgettes with salt and pepper and then add them to the pan. Let it sizzle away for a few minutes, occasionally stirring in circular motions.
After about 2-3 minutes the courgettes should be ready, but taste to make sure they’re cooked to your liking.
Plate them while still hot and serve with just a pinch of salt and pepper or pour your sauce on top* and enjoy! Top with toasted pine nuts for a yummy bit of crunch.