Since trying courgetti spaghetti at Bella Italia, I’ve been dying to make my own. So when Savisto* got in touch and asked if I wanted to test out one of their kitchens gadgets, I knew it had to be the Spiralizer.
I tried out one recipe with prawns and chillies and to be honest, it didn’t really work that well. I didn’t like it at all, so I had to find something else to share with you. Plus it meant I got to play around with the spiralizer again 😀
I stumbled on this fab recipe from Quorn and decided to give it a go! You can always use mince if you want a meat version!
- 300g Quorn Meat Free Mince
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 stick celery, finely diced (no, no, no! I hate celery, even in tiny bits. I left this out!)
- 2 cloves garlic, crushed
- 200g mushrooms, diced
- 100ml red wine
- 400ml tomato passata
- 1 tbsp vegetarian Worcestershire sauce (As J and I aren’t vegetarian, we used what we had in the cupboards already, which to be honest, probably isn’t vegetarian at all!)
- 1 gluten free vegetable stock cube, dissolved in 150ml hot water (I used a regular stock cube)
- 1 tbsp tomato puree
- 1 tsp oregano
- Bunch fresh basil leaves, torn (I used my old friend, the dried basil!)
- Salt and pepper to taste
- Hard cheese of your choice, grated to serve
For the courgetti:
- 4 medium courgettes, cut into thin ribbons (I used two courgettes instead as I was only cooking for two people!)
- 2 tbsp olive oil
- 1 tbsp grated vegetarian Parmesan
- Heat the oil in a large frying pan, add the onion, carrot and celery. Cook over a medium heat stirring frequently for about 5 minutes until the vegetables are softened. Add the garlic and mushrooms and stir fry for 2-3 minutes more. Stir in the red wine (try not to drink some and have to re-measure!) and reduce until the liquid has halved in volume.
- Add the passata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well. Cook for 8-10 minutes until the vegetables are cooked
- Stir in the Quorn Mince and continue to cook over low heat for 5 minutes. Stir in the basil and season to taste.
- Use a spiralizer (or julienne peeler/knife) to cut the courgette into long ribbons.
The Savisto spiralizer is really easy to use and comes with three blade attachments, two of which can be stored underneath. You simply pop the courgette onto the plastic spikes, push into the blade and start turning the handle. The blades cut the courgette into spirals for you. Each blade attachment creates a different width spiral.
It’s really easy to clean and takes up minimal space on the kitchen counter.
- Preheat the oil in a large pan. Add the courgette and fry for 2-3 minutes. Remove from the pan sieving any juices out. Stir in the cheese and season to taste.
- Time: 15 minutes prep + 35-40 mins cooking time.
- Difficulty rating: It’s definitely much easier if you have a spiralizer to do all the hard work for you! The bolognese was really easy to cook.
- Taste: I loved the taste of adding the cheese in with the courgetti and the bolognese is so delicious, you wouldn’t really know there wasn’t any meat in it 🙂
- Would I make it again?: I’d make this again, perhaps with a meat version to see the difference.
- Verdict: 5/5.
Have you ever tried courgetti spaghetti before? Would this tempt you to try it out? Let me know in the comments below 🙂 x
*PR sample but views and excitement to make courgetti are my own.