So, this is possibly one of the easiest recipes you’ll find on the site, and it’s really quick too! If you can’t find yellow courgettes (zucchini), green will work just as well, or you can substitute the courgette for any of your favourite spirlalized vegetables (or just use actual spaghetti)!
Ingredients (services 1 large meal or two side portions)
2 cups x yellow courgette – spiralized, or use a julienne peeler
1 cup x savoy cabbage – shredded
Pinch of chlli flakes or 1/2 fresh red chili
30g Boursin or roule cheese
10g Applewood smoked cheddar (or your favourite hard cheese)
Tablespoon of stock – just to add flavour to the cabbage
- Heat a non-stick frying pan on a high heat and add the cabbage and the stock, cook until just tender
- Once tender, add the courgette spaghetti and the chili flakes, turn the heat down and cook gently until the courgette is JUST tender.
- Add the Boursin to the pan in chunks and stir to melt the cheese and create a sauce that coats the vegetables
Top Tip – if there’s too much stock left in the pan, drain some before adding the Boursin, you don’t want it to be too runny!
- Remove the vegetables from the pan into a pasta bowl, and finely grate the hard cheese over the top, enjoy whilst it’s still hot!
I enjoyed my meal after the Manchester 10k last weekend, with some water and a glass of white wine.
I loved it so much I made it again last night, topped with a fried egg, sunny side up! You could also serve this as a side dish with some grilled chicken, which I think I’ll do next!
Let me know if you make the recipe!