Pesto Courgetti Spaghetti for one!
This meal reads as a bit of an ode to Aldi....standard, groan the family....
My love affair with Aldi continues. At the beginning of the year they had an electric spiralizer on special offer. I ummed and ahhed, it even got reduced and I resisted the urge to buy it, reasoning that it would be yet another appliance to clutter our already busy kitchen.
This week Aldi excelled....vegan pesto on special offer AND little manual spiralizers!! The pesto is marked at #1.29 (my pound sign has gone walkies!) and the spiralizer #1.99. It's nothing more than a massive pencil sharpener, but given that realistically it's only going to be me who uses it...bargain!
This meal would be easy to cook for more people, but a really easy meal for one on the hop
Tonight consisted of a bit of multitasking...getting organised for a family holiday, and as the youngest daughter has broken up from school for 6 weeks, dyeing her hair turquoise. Food was a bit of an afterthought so voila, the birth of Pesto Courgetti Spaghetti for one!
2 medium sized courgettes
3 medium sized chestnut mushrooms, roughly chopped
2 gloves garlic, peeled and crushed
Splash of olive oil
2 tbsps vegan green pesto
1/3 cup plant based single cream, I used Oatly, available in Tesco
10 pitted black olives
Pan of boiling salted water
Rinse the courgettes, but keep the stalk on, it's good to hang onto whilst spiralizing! Use your spiralizer, electric one if you're posh, to make your courgetti spaghetti and put to one side
In a pan put a splash of olive oil and the garlic and mushrooms and cook gently for a couple of minutes, stirring regularly
When the mushrooms are cooked, stir in the pesto, cream sub, pepper and olives and heat through. Drop the courgetti into the salted boiling water and cook for around a minute, then drain and add to the pesto sauce. Mix well, season to taste and enjoy