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Courgette spaghetti & tomato sauce
Spiral Expert
| Preparation : 10 min | Resting : - |
| Cooking : 10 min | Equipment : Spiral Expert, Spaghetti cone |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 4 PEOPLE
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| 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 |
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| freshly ground black pepper |
| 1 | Spiralize the courgettes using the SPAGHETTI cone. Cut into shorter lengths. |
| 2 | Heat 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. |
| 3 | Add the drained sundried tomatoes, cream and half the basil; simmer for 2 minutes until thickened. Remove from the heat, add the cheese and season. |
| 4 | Heat the olive oil in a large frying pan and cook the courgette for 5-6 minutes. |
| 5 | Add the creamy sundried tomato sauce, stir and top with the remaining basil. |
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