COURGETTE SPAGHETTI WITH DAIRY-FREE PESTO AND ROASTED RED PEPPERS
On the menu today
Firstly I would like to give a huge thanks to my fellow foodie friend Emily
for introducing me to the julienne style peeler. This handy device
means you can make spaghetti from a load of different vegetables (and
courgette happens to only be 30 calories for the ENTIRE thing!). So I
decided to team it with my amazing dairy-free pesto recipe for an
incredibly satisfing yet low fat meal.
For the pesto you will need:
- 1oz fresh basil leaves
- 1oz pine nuts
- 1 tsp dijon mustard
- 4 tbs olive oil
- 2 garlic cloves
- juice of half a lemon
- 150ml water (use the water from the courgette if you can!)
If you are using the water from the courgette then whizz this together in a food processor before hand then add the water at the end. If not then whizz it all together including water and set aside to heat up when ready.
Roast the peppers while you peel the courgette.
I got my peeler from Fenwicks for £5!
Add the courgette, red peppers, and warmed pesto, top with pine nuts. Beautiful!
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