COURGETTI SPAGHETTI
15th June 2020
FAT: 32.42g PRO: 4.13g CHO: 3.90g Kcals: 324 Ratio: 4.04:1
Notes
Mo\'s tip: Use nice firm small courgettes if possible. If preferred you could leave out the bacon and add 6g of parmesan cheese and an extra 1g of oil.
Ingredients
- 50g Courgette, raw
- 15g Mushrooms Chestnut Morrisons
- 10g Olive oil
- 30g Tomatoes Chopped Napolina
- 12g Bacon rashers, streaky, raw
- 38g Cream, fresh, double
- 16g Onions, raw
- You will also need 1/4 tsp of dried herbs and seasoning Gently fry the chopped onion in the oil until soft then add the chopped bacon and mushrooms
Instructions
- Fry for 2-3 minutes then add the tomatoes and herbs. You can add 30mls of water with a small amount of stock cube or a few drops of KNORR Touch of Taste.
- Cook for approximately 6 minutes
- Make 'spaghetti' from the courgette by either putting it through a Vegetti gadget or you can achieve it by first cutting into strips and then making it finer with a vegetable peeler
- Gently heat the cream and a little seasoning, stir in the courgetti and warm through, 2 minutes should be long enough.
- If you want the 'spaghetti' softer just cook for a little longer.
- Serve the sauce & spaghetti
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