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Courgette spaghetti & tomato sauce

Spiral Expert

Preparation : 10 min Resting : -
Cooking : 10 min Equipment : Spiral Expert, Spaghetti cone
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Serves 4 PEOPLE :
4 courgettes (1kg)
75 g drained sundried tomatoes in oil
2 garlic cloves, very finely chopped
150 ml double cream
10 g basil leaves
25 g grated Parmesan
1 tbsp olive oil
sea salt
freshly ground black pepper
1Spiralize the courgettes using the SPAGHETTI cone. Cut into shorter lengths.
2Heat 1 tbsp of the sundried tomato oil in a frying pan over medium-low heat and cook the garlic for 1-2 minutes, or until starting to turn golden.
3Add the drained sundried tomatoes, cream and half the basil; simmer for 2 minutes until thickened. Remove from the heat, add the cheese and season.
4Heat the olive oil in a large frying pan and cook the courgette for 5-6 minutes.
5Add the creamy sundried tomato sauce, stir and top with the remaining basil.


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