Food and Drink, News

Courgette Spaghetti

Courgette Spaghetti

Serves 2

More and more people are changing their diets, eating less meat and even becoming vegetarians or vegans. There is no doubt that there are health benefits but it does take time and research to make sure you still follow a balanced diet. Over the past two months I have been trying to stick to a pescetarian diet, and I have now given up meat for lent so please help me! Some days are easier than others, but I have been surprised by how much I am enjoying it, and I am definitely getting more creative with my recipes.

We will be serving Courgette “Spaghetti” as a starter at our March Supper Club, and it is definitely one of my favourite veggie options so far (though maybe not the healthiest due to the double cream – I will keep working on that!).

Ingredients

50g Sundried Tomatoes

Olive oil spray

1 tsp dried oregano

500g large wonky courgettes, spiraliser to resemble spaghetti (or use a peeler to create fine strips if you don’t have a spiraliser)

2 tbsp double cream

For the spinach & basil pesto

150g Baby spinach

30g basil leaves

1 garlic clove, finely grated

1 tbsp extra-virgin olive oil

To finish

A small handful of fresh basil leaves

2 tsp grated parmesan

Method:

  1. For the pesto, put all the ingredients into a jug blender or food processor, add some salt and pepper and blitz until smooth.
  2. Put the spiralised courgettes into a bowl and sprinkle generously with salt. Mix well with your hands, then leave to stand and wilt for 20 minutes. Drain in a colander, patting the courgette firmly with kitchen paper to remove all excess water and salt.
  3. Tip the spiralised courgettes into a large pan and add the pesto and “cream”. Stir well to coat with the sauce and cook over a medium heat for 2 minutes, then fold through the sundried tomatoes.
  4. Divide the courgetti between warmed bowls and sprinkle with the fresh basil leaves, parmesan and pine nuts.

In Season this month:

Fruit & Nuts
Forced Rhubarb

Vegetables & Herbs
Brussels Sprouts, Cabbage, Cauliflower, Celeriac, Chicory, Jerusalem Artichoke Kale Leek, Onion, Pak Choi, Parsnip, Purple Sprouting Broccoli, Salsify, Spinach, Spring Onions, Swede, Turnips, Sweet Potato, Wild Nettles

Meat & Game
Hare, Spring Lamb

Fish
Cockles, Cod, Dab, Dover Sole, Gurnard, Hake, Halibut, Langoustine, Lemon Sole, Lobster, Mussels, Oysters, Red Mullet, Salmon, Shrimp, Whitebait, Winkles

Suzanne is a professional chef, wife and mother who has lived in East Dulwich all her life!

www.suzannejames.co.uk

This article first appeared in the March 2018 issue of SE22 magazine.

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