I am now resorting to courgetti again, as the amount of carbohydrates we consume is skyrocketing. Not only me, but also the rest of my family can enjoy it! Now I often eat courgetti - called zucchini spaghetti by my children - but not so often in spaghetti variant.
The strings, of course, but not the taste. Usually I make it according to the recipe I link to above, with lots of garlic, some roasted tomatoes from the oven and pine nuts. I think that's great, but the kids a little less so. Hence a courgetti variant that really looks like - and tastes like - spaghetti. Goes in just a little easier with the kids.
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It's actually just as easy to make as the regular spaghetti you normally make. Only instead of cooking spaghetti you use zucchini this time.
So the basics are very simple. If I eat it with red sauce, 2 zucchini is enough for 4 people. Otherwise I take 1 zucchini per person, so not now. I pass the 2 courgettes through my Lurch spiralizer. It can also be done by hand, but I find this thing very simple. And it's okay to tickle yourself sometimes, right?
Cut the bell pepper, onion and mushrooms into coarse pieces and the cherry tomatoes in half. Chop the garlic and fry it together with the vegetables in a large wok. After a few minutes, add the vegetarian mincemeat. Wash the basil leaves and chop or cut them into pieces.
Add the spaghetti sauce (or the freshly soaked tomatoes) and heat through. Add fresh pieces of basil and season a bit with some vegetarian Maggi garden herb stock powder.
You can be sure that the children don't really taste any difference in taste with regular spaghetti, the courgetti just has a bit more bite, but is a lot healthier.
Read also: other tasty simple dinner recipes can be found here
