Courgette and coconut vegetable spaghetti

May 18, 2016

Courgette spaghetti with mixed vegetables in a light coconut cream, parmesan and lime dressing.

(Butternut squash/ garden peas, sweetcorn, spinach, broccoli, onions, garlic and mushrooms).

Serves 4.

Cut a butternut squash into 4 sections. Place on a baking tray add a dash of rapeseed oil, sprinkling of sage and a touch of paprika for flavour. Cook at a high temperature for around 35 minutes. After 35 minutes allow to cool down and then spoon out the butternut squash from the skin and cut into edible chunks.

While the butternut squash is cooling, place a small pan of water on the hob and bring to the boil. Add four handfuls of garden peas and allow to cook for approx 6 minutes then take off the hob to cool.

Using a Spiralizer on the spaghetti setting, spiralize 3 courgettes ready to be added to the pan.

Chop one white and one red onion finely and add to a large pan on the hob with a dash of olive oil. Press a clove of garlic and add to the pan, After 2 minutes add the chopped mushrooms and broccoli sprigs and cook until lightly browned. Next add the spirallized courgettes and cook for a further 4 minutes. Lastly add the cooked garden peas, a can of sweetcorn, a large handful of spinach and the cooked chunks of butternut squash. Once all mixed and cooked together, add a quarter of a packet of creamed coconut and the squeezed juice of a fresh lime and some sage seasoning. Top with parmesan shavings to serve.


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