21 June 2011

Courgette & Parsnip Spaghetti with Garlic Mushrooms & Tomatoes

This is something I created one night when I had a craving for spaghetti but alas had none in the cupboards. A lot of the recipes I create seem to come out of having a lack of ingredients in the house which just shows you don't need to have a well-stocked cupboard to create something healthy and delicious.
  • Courgette
  • Parsnip
  • Garlic
  • Fresh Basil
  • Cherry Tomatoes
  • Mushrooms
  • Olive Oil
  • Salt & Pepper

 Place a frying pan and a saucepan of water on a high heat to heat up/boil.

 Slice the tomatoes and mushrooms and finely dice the garlic.

 Using a peeler peel the parsnip and courgette into thin strips.

 Add the strips or parsnip and courgette to the boiled water to cook for a few minutes until slightly soft, you don't have to boil these you can also eat them raw but I chose to blanch mine just to give them a slightly softer texture.

 Add  a tablespoon of olive oil to the frying pan, the diced garlic, tomatoes and mushrooms and cook for a few minutes until the vegetables have softened, once cooked add in a few leaves of basil and season with salt and pepper.

 Serve and enjoy!

Eat & Stay Healthy

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