I’ve been wanting to make courgette spaghetti for a while now. I did attempt it a little while ago using my potato peeler to cut ribbons (more tagliatelle than spaghetti) but it wasn’t a great success. I did consider buying a spiralizer but I found this nifty little julienne peeler in Lakeland that’s perfect for the job. It cuts lovely spaghetti ribbons that don’t fall apart. Just make sure you dry your ‘pasta’ before cooking it. You can either pat it dry with a clean tea towel or spread the spaghetti out on a baking tray and leave to dry.
To thicken the sauce I used arrowroot powder. It’s a great alternative to flour which is gluten free and suitable for vegetarians – you’ll find it in the baking section at the supermarket.
Courgette Spaghetti with Salmon & Mushrooms
Cooks in
Serves 2
Ingredients
- 2 large courgettes, cut into \\\'spaghetti\\\'
- 2 wild salmon fillets
- 16 cherry tomatoes
- Olive oil
- 175g mushrooms, sliced
- 1 leek, finely sliced
- 100 ml vegetable stock
- 1 heaped tsp arrowroot powder
- 4 tbsp greek yoghurt
- 1 clove garlic, finely chopped
- Juice of 1/2 lemon
- Salt & Pepper
Directions
- Pre heat your oven to 180 degrees celsius (350 degrees F)
- Use a spiralizer or julienne peeler to cut your courgette spaghetti. Either pat it dry with a clean tea towel or, if you can prepare the \\\'spaghetti\\\' in advance, spread it out on a baking sheet and let it dry naturally.
- Place your salmon fillet on a roasting tray. Cut the cherry tomatoes in half, sprinkle with a little olive oil and place on the same roasting tray. Bake in the oven for 15 mins.
- While the salmon and tomatoes cook, place a small knob of butter in a heavy bottomed saucepan. When hot add the leek and mushrooms and cook over a low heat until soft.
- In a jug mix the arrowroot powder with a tablespoon of cold water to make a paste. Whisk together the vegetable stock, Greek yoghurt, arrowroot paste and half the lemon juice. Pour over the leeks & mushrooms and add salt & pepper to taste. Turn the heat down low and stir regularly.
- In a large frying pan or wok, gently heat a little olive oil and add the garlic, taking care not to burn it. Add the courgette spaghetti and remaining lemon juice and turn the heat up to high. You only want to cook the \\\'spaghetti\\\' for about 2-3 mins otherwise it will go soggy. Keep stirring it so the spaghetti doesn\'t \'catch\'. Add the roasted tomatoes to the \\\'spaghetti\\\' and then spoon onto a plate.
- Flake the salmon fillet into bite size pieces and carefully fold into the mushroom sauce. Spoon on top of your spaghetti and sprinkle with a little parmesan cheese.
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