This recipe calls for a spiraliser to get the desired courgetti shape. However, you can just julienne the courgettes or slice them into thin strips for similar texture and effect.
- In large pan, use the oil to fry off the onion, garlic and mushrooms. If adding meat, cook mince through or cut the chicken in thin strips and cook. Add a tin of tomatoes and 120ml of Avonmore cooking cream and leave simmer on a low heat for 15 minutes or until the sauce has thickened slightly. Add salt and pepper.
- While the sauce is simmering, spiralise your courgettes into spaghetti like form. If you don’t have a spiraliser you can cut them into long thin strips. Boil them for just under 2 minutes, allowing them to cook without going too soft. Drain them and squeeze as much moisture out of them as possible.
- Divide the courgetti into 4 portions and add the tomato sauce as desired.
This can be a great lunch hot or cold, easy to make in bulk for dinners, lunches and a side dish.