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Preparation : 10 min | Resting : - |
Cooking : 10 min | Equipment : Spiral Expert, Spaghetti cone |
Difficulty : | Rating : 0 rates |
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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. |