Courgette Noodles with Spinach and Basil Pesto, Mushrooms and Sundried Tomatoes

By Saturday, April 16, 2016

I finally caved in recently and bought a spiralizer. I know, I know...but I have to say it has already paid for itself because I use it all the time! It's a great way of adding excitement to vegetable dishes, so I've been experimenting with lots of different vegetables over the past few weeks.  I have to say this courgette noodle recipe is one of my favourite dishes at the moment. I  really love the contrast of the rich tomatoes and earthy mushrooms against the crisp courgette. What's more, it's colourful, really quick to make, packed full of goodness and surprisingly substantial - it's a win win situation! 

The pesto is incredibly easy to make although you can buy a pre-made one too. This quantity of pesto makes enough for 4-6 servings, so if you manage to refrain yourself from eating it all, it will keep well in the fridge in an airtight jar topped with a layer of oil for around a month! 

Serves 2

You will need:

200g spinach
25g basil
60g pine nuts plus 1 tbsp, toasted
1 lemon
200ml olive oil plus 1 tbsp
100g parmesan
2 courgettes, spiralised
250g chestnut mushrooms, sliced
8-10 sun-dried tomatoes
2 garlic cloves, minced

Begin by making the pesto. Add in the spinach, basil, parmesan, pine nuts, lemon and salt and pepper to the food processor. Pulse a few times then add slowly add in the olive oil until it reaches your desired consistency (you may not need all the oil). 

In the meantime, heat the remaining tablespoon of olive oil in a large frying pan over a medium heat. Add in the mushrooms and garlic with some salt and pepper and fry for 2-3 minutes until golden. Then, add in the courgettes and fry for a further 2 minutes until aromatic. Remove from the heat then spoon 2-3 tablespoons of pesto over the noodles and add in the tomatoes. Stir well, adjust the seasoning and then serve. Top with some toasted pine nuts and enjoy! 

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