I made this last night and it is a winner, Gluten free, Veggie and NO pasta, we recreate the pasta with vegetable ribbons. I’m going to say Zucchini as i live in Australia but you can say Courgette if you want:)
This is another quick and easy veggie dish and it is so delicious… This was my first attempt so i am sure i will perfect it over time!
To Cut the Ribbon strips of Zucchini, use a sharp knife, keep the skins on, cut them half and then cut thin strips, the width of tagliatelle but thicker, there is no set way to do this, you can do it whatever way you like, you can use a Mandolin or a peeler too.
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5 x Zucchini washed
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Coconut Oil (Extra Virgin Cold Pressed)
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2 x Onion
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2 x Cloves Garlic
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2 x Fresh Bullet Chili’s
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Dried Chili flakes- good few pinches
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Mixed Herbs- good shake
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30 x Small Mushrooms, chopped in half
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Pesto (Jar or make it yourself)
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Pine Nuts
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Baby Spinach
Fry the Onion, mixed herbs, chilli fresh and dried in Coconut Oil and cook until brown then add the mushrooms and cook together for around 10 minutes until softened, add the pesto, at least half a jar or around 4 tablespoons.
Blanch the Zucchini strips in boiling water for a few minutes and then add the mushrooms, cook everything together for another 10 minutes until everything is cooked (taste test is best option).
Add the Spinach to the mix and cook for a few more minutes.. in a separate pan, toast pine nuts until brown, keep your eye on them as they burn quick.
Sprinkle Pine nuts on top and serve.. Enjoy!
