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)
1 red onion
A generous handful of spinach
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.