I’ve always been incredibly sceptical about Paleo foods pretending to be inherently non-Paleo foods, like cauliflower rice, or paleo cookies. I just assume they’ll be, well, a bit shit. I imagined them a poor imitation, and to be honest if that’s the case I’d rather just have the occasional treat and go for the real thing. So I’m a bit late to the party on this one – courgette pasta.
Now don’t get too used to this, but I’m actually going to admit that I was wrong (won’t happen again, promise). Courgette pasta is quick, easy and really very tasty. It does what you need it to do by acting as a base to soak up a sauce and a bit of flavour. Some people own fancy peeling gadgets to turn it into spaghetti, but I just took thin slices off with a vegetable peeler and it was absolutely fine.
So there we are. Courgette pasta – it’s not shit.
Ingredients serves 2
- 3 courgettes
- 200g raw prawns
- 2 cloves garlic
- 1 chilli
- a handful of basil
- a tbsp or of butter, or your fat of choice
First prepare your courgettes. Like I said above, you can something to sort this for you but I just get it into thin slices with my vegetable peeler. Don’t get worried if not all your slices run the full length of the courgette, when it’s all cooked and mixed together you won’t notice anyway.
Finely chop the chilli & garlic. Warm up your chosen fat in a big saucepan or wok (and I mean big,otherwise you’ll be in trouble when it comes to mixing in the courgette later) and add the garlic/chilli. Gently fry for about 2 minutes.
Throw in your prawns and stir until pink on all sides.
Finally, add your courgettes. Because they’re so thin they won’t need much cooking at all – I like them with a bit of crunch, and if you cook them too much they stick together in one lump. I throw them in for about a minute with the heat on, and then turn it off and keep stirring so the prawns & flavourings are all mixed through and the courgette is warmed up, but not soggy. Tear the basil into pieces and mix through.
This gets cold quite quickly, so either eat it fast or warm your plate up to keep the heat in.