This is a seriously amazing recipe that is packed full of green vegetables, makes great leftovers and feels really hearty and comforting on a cold winters night!
A bowl of this courgette spaghetti will make you feel comfortably full, is packed with fibre, has loads of green vegetables and can easily be modified to suit anyone’s tastes.
Ingredients (Makes 2 bowls)
- 3 courgettes – use a spiralizer or julienne peeler to make thin ribbons
- 150g Brussels Sprouts – halved
- 1 leek – ends removed and cut into 1/2 inch circles
- 100g tender-stem broccoli cut into small pieces
- 80g frozen peas
- Large pinch of dried chilli flakes
- chicken stock concentrate (I use Knorr)
- Large pinch of crushed black pepper
- 50g roule cheese
- OPTIONAL – 4 rashers of smoked pancetta or 3 rashers of smoked streaky bacon cut into small pieces
- In a non-stick frying pan, cook the pancetta until crispy, remove and drain of fat
- Boil water in a pan and add the stock concentrate, the Brussels and the leeks – cook until just tender (3-5 minutes)
- Meanwhile, on a medium heat, in the non-stick frying pan, add the courgette ribbons and broccoli and stir for 1 minute. Add the chilli flakes and continue to stir for another 2 minutes
- Drain the Brussels and the leek and add to the courgette mixture – if some of the stock gets into the pan that’s good, it will make the sauce a bit more tasty!
- Add the roule cheese and black pepper to the vegetables and reduce the heat, stirring gently until the cheese is 80% melted
- Divide the mixture into two bowls and sprinkle the pancetta over the top
- Enjoy your quick, easy, healthy meal!
Top Tips for this recipe
If you are a vegetarian, swap the chicken stock for vegetable stock and the pancetta for toasted pine nuts – the crunch is a great contrast to the creamy softness of the rest of the dish!
Sorry that I don’t have any pictures, I will start taking my phone into the kitchen so I can snap away as I cook! If you make this recipe send me a picture!