Courgette Pasta

Have you ever thought that you can make your own, healthier version of pasta? I think, it is a great option for a change, when you are already bored with your cooking, also it is much healthier and it is so colourful and easy to prepare.

I have got a special tool called spiralizer which makes my root vegetables a pasta ! If you have none, you can try to use the simple vegetable peeler to make a stripes from it, however the spiralizer is much quicker and you got a perfect vegetable pasta in different shapes and sizes.  Mine is power less , so I can use it wherever I can. You can use carrots, beets, potatoes, pumpkin, parsley, celery, sweet potato, aubergine and many more to make your own pasta! Try my option:

Get ready: (2 servings)

  • 2 medium courgettes (spiralized)
  • 1 mascarpone cheese
  • 1 medium onion chopped
  • two handfuls of frozen peas
  • 1tbs coconut oil
  • Himalayan Salt
  • Ground Pepper
  • Basil Leaves (optional)

Prepare the courgette pasta and leave on the side. Preheat the sauce pan with coconut oil, throw the onion and fry for 3-5 minutes on medium heat until golden. Throw in the mascarpone cheese, let it melt for 4-6 minutes, yo may add 3-4 spoons of water if the mascarpone is too thick. Season well with salt and pepper and add frozen peas. Heat it for the next 4-6 minutes , try for taste, add more salt and pepper if needed. If the mixture gets too tick, add 20-40 ml of water , stir in and cook for 2-3 minutes.

Pasta: Throw in the courgette pasta into boiling water and boil for 2-3 minutes. Do not over cook . Keep it al dente.

Serve with fresh basil leaves.


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