This Sardine Puttanesca recipe is thanks to my colleague and friend Claire who sits next…
>Grain free, low carb courgette/zucchini pasta recipe
Wednesdays are ‘Green Wednesdays’ in our household… meaning every meal must include greenery, and with a craving for pasta recently I decided to have a go at making a courgette (also known as zucchini to those of you across the pond) pasta dish without any pasta. I’ve never tried this before, and wasn’t sure how well the courgettes would hold the sauce, nor what my poor guinea pig of a husband would think of it, but I’m happy to report that this was a great success, and I really recommend you give it a go… if you’re not keen on the sauce, do try the courgette strips with your favourite pasta sauce recipe.
To get the courgettes into these spiralled pasta shapes, I use a spiralizer (a fabulous gadget), but you can also just slice the courgettes lengthwise and then cut those lengthwise in half to make tagliatelle like strips.
Now I’m sorry to inform the veggie yogis out there that my version has bacon in it, but don’t let that stop you from experimenting, substitute the bacon with some yummy red onions and add a bit more flavouring to the sauce and you have yourself a fab low carb veg meal.
Grain free Courgette Pasta with a creamy tomato, mushroom and Bacon sauce
2 large courgettes/zucchini sliced into thin strips
100 grams diced pancetta or substitute with 1 large red onion
5- 7 small mushrooms sliced
Couple of handfuls of fresh spinach
1 Tablespoon tomato paste
2 Tablespoons cream or dairy substitute
1 teaspoon ghee/ butter/ coconut oil
Heat up the ghee or other cooking oil in a large non-stick pan. Fry the bacon until crispy or for the veg version fry the onions until soft. Add the spinach and mushrooms and then the tomato paste when the spinach starts to wilt. Add the courgettes and keep stirring until they start to soften. Season to taste. Keep stirring until all the ingredients are cooked and enough liquid from the veg has mixed with the tomato paste to make a shallow sauce in which it is cooking. Now slowly add the cream or dairy substitute to make the sauce creamy. Serve immediately, and add some Parmesan on top if that takes your fancy.
I can see me trying the courgette ‘noodles’ with all sorts of other topping, I think I’ll go for butternut and tomato next time.