Recently I’ve been trying to eat Paleo as much as I possibly can. One of the best things I’ve come across is courgette ‘spaghetti’ and I cannot tell you enough how delicious it is. It is such a simple and versatile dish to make and feels like you’ve been somewhat indulgent.
1 courgette (2 courgettes if you’re making for more than 2 people)
Pesto (Asda do a jar that is nut free, soy free, dairy free and gluten free)
Baby plum tomatoes
So first off you need to cook the chicken in a wok with some coconut oil while you’re prepping the vegetarian. With the courgette, you need to peel with a vegetable peeler until you get down to the core… You’ll know when to stop. To cook the ‘courgetti’ just bung all peelings in a saucepan and cook the same way you would normal pasta.
You then need to cut up all of the vegetables and once the meat is cooked throw them all in with that and some pesto (however much you personally like).
Please make sure you don’t cook the courgette for too long as you still want a little crunch to it.
When you think it is done, drain the ‘noodles’ and add to the plate… The pesto covered chicken and vegetables can then be placed on top. DONE.
I recommend everyone tries this dish at least once to see what all the fuss is about but please make sure you finish it off with pine nuts… Just because.
Ps. This dish also taste great with prawns instead, homemade tomato sauces, chopped asparagus, mince. In fact you could have pretty much anything. Try not to use shop bought sauces unless they are free from gluten etc… They add way too many additives and sugar to most jars of pasta sauce.