Courgetti with homemade almond & parsley pesto, mushrooms & feta
The end of November can often hail a strange limbo land in our eating habits. Many of us hope for a last minute health-kick before the official party season starts – but as the boozy invitations start to trickle in, this can become increasingly hard to maintain. ‘Courgetti’ for me has been a game changer – it’s the perfect way to reconcile my winter comfort food cravings and desire to fit into my favourite party dress. This green queen of a recipe is one of my go-to favourites – it’s simple, filling and full of flavour.
Ingredients (Serves 2)
4 courgettes
1 red onion
200g mushrooms
150g feta
A generous handful of spinach
100g almonds
50g fresh flat-leaf parsley
3 cloves garlic
50ml olive oil
1 lemon, juice
50g nutritional yeast
low-fat crème fraiche to serve (optional)
Preheat the oven to 180°C/350°F/Gas Mark 4 and toast the almonds for around 5-7 minutes, until they’re golden and crunchy.Finely chop up the red onion, roughly chop up the mushrooms and spiralise the courgettes. Set them all to one side while you make your pesto.
Enjoy!
Emma x
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