Pasta with tomato sauce? Welcome back on the menu!
After last night's amazement that this sauce not only looks like a tomato based one but smells like the real thing too, and getting over the astonishment of NO WAY! that this sauce has no tomato in it (husband still not convinced), I made a quick meal for lunch - sauce sitting on garlicky courgette pasta bed. You can call it nostalgic or even silly to be excited but I really enjoyed this meal of no meat on the horizon. You can add meat balls if you like, of course.
To make the green pasta bed you will need (serves 2):
2 fat garlic cloves
1 cm fresh ginger
2 tbsp coconut oil
3 young courgettes
2 to 4 ladle of red sauce, gently reheated in a saucepan
small bunch of flat leaf parsley, to serve
1. Cut off the ends of the courgettes and use a spiralizer to make long noodle like strings.
2. Melt the coconut oil, add the finely chopped ginger and garlic and gently fry for a minute or to to release the aroma.
3. Add the courgette pasta, add a wee splash of water. Cover with a lid and gently cook on low heat for about 3 to 4 mins. The courgette should be still firm when you pinch it with your fingers, just like a cooked wheat pasta would.
4. Divide the courghetti (courgette spaghetti) between two plates, top with the reheated red sauce and sprinkle generously with the chopped fresh parsley.
Tip: Add meatballs or cooked/roasted/shredded meat to your liking to complete the meal. Enjoy!