vegan

Mediterranean Courgetti Fettuccine

Rich, saucy warmness

152 kcal   happyfacenobackground happyfacenobackground    VE

 

Flavours: 1 ½ tbsp tomato puree, ½ tsp mixed herbs, ½ tsp sweetener, 1 tsp red wine vinegar, garlic, S/P

Bulk: 400g courgette, 200g cherry or plum tomatoes, medium red onion, 15 black olives, ½ red/yellow/orange pepper

Jazzy: serve with warm ciabatta

mediterraneancourgettifettuccineprep

meditteraneancourgettifettuccinetinfoilparcels

Lets cook: Pre-heat the oven to 240oC. Cut the tomatoes, red onion, olives (roughly), and pepper. Make the sauce in a small cup that includes everything in the flavour section plus 2 tbsp water. Create 2 tin foil parcels and place halve the bulk ingredients and sauce into each one. Mix the sauce to distribute evenly. Close the parcels and place in the oven for 20-25 minutes. Meanwhile, cut the courgette into thin, long strips (this can be tricky) and then cut each strip into 4 sections*. Fry these on medium heat for about 5 minutes (I had to take out some of the thinner or inner courgette slices earlier to allow the ones with the skin to cook for longer). Then plate out the courgetti fettuccine and tip the contents of the parcels out  cutefacenobackground

MCF1

* I did have some odd size and thickness courgette pieces but still use them all anyway! I think it’ll take practice or a fancy spiralizer tool to get consistent strips.

Why fettuccine? Well, I knew that I wouldn’t be able to cut the courgette into neat, thin strips to be able to call it spaghetti so I named it after a pasta that’s long, flat and wide!

courgettecut.jpg

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