I’ve recently become obsessed with this quick, easy, and YUMMAYYY recipe for courgette spaghetti. Everyone knows that, with the rise of the spiraliser and low-carb diets, “Courgetti” has been living the life as the food ‘it’ girl over the past year. But I’ve often found that, when put with the wrong sauces, it often ends up watery, tasteless, and a very sad reminder that you aren’t having pasta.
But then this recipe….well maybe it’s just me, but I’d have this over pasta any day!
300-500g courgetti per person (exact amount depends on your appetite!)
1/2 tbs sugar-free mayonnaise
chicken strips – cooked (although turkey, prawns, or some vegan proteins such as beans and lentils would also go well)
pine nuts (optional)
salt and pepper to season
Add a little oil to a pan and heat. You want the pan to be quite hot before you put in your courgetti, to avoid excess water seeping out while it cooks. Make sure to stir the courgetti occasionally so it doesn’t catch the bottom of the pan and burn.
While the courgetti is cooking, put your avocado, mayonnaise, salt and pepper in a bowl and mash until smooth. This is your sauce!
Once the courgetti is cooked (usually takes about 5 minutes) put it on a plate with your sauce and chicken and mix.
Sprinkle on some pine nuts and enjoy!