Allowing myself weekend treat meals and alcoholic beverages works well for me but sometimes I really crave the more comforting mid-week meals such as pasta.
To make up for this I have been experimenting with courgetti and butternut pasta - both to some success and here is the recipe for a creamy, yet low fat bacon, leek, mushroom and pea 'pasta' using courgetti or courgette pasta that I just love and that really ticks the comfort food box for me. Also it gives me the chance to use my spiraliser - win, win.
If you haven't got a spiraliser; you can buy courgette pre-prepared from the likes of M&S, Tesco and Sainsbury's but the fresher the courgette the better for it to hold it's shape a bit.
The below is enough for two people and each portion comes in at 380 calories.
|Courgetti in a Creamy Bacon & Vegetable Sauce|
- 2 courgettes
- 1 small onion
- 1 clove garlic
- 2 rashers smoked bacon
- 100g mushrooms
- 100g peas
- 2 leeks
- 2 tbsp half fat crème fraiche
- 30g Grana Padano cheese
- Pinch black pepper
- Small handful fresh parsley (flat or curly is fine)
- 1 tsp coconut oil
Firstly spiralise the courgette on the finest setting to be left with spaghetti like spirals of courgette and set aside for the moment.
Add the coconut oil to a non-stick pan and place on the lowest heat setting.
Now peel and very finely dice the onion and garlic and allow to soften.
Chop the bacon into very small pieces and add to the pan.
Now slice the leeks and mushrooms and once the bacon is almost cooked through, add to the pan.
After a few minutes add the peas and cook for a further two minutes.
Now add the crème fraiche and the Grana Padano and stir. Season here and cook for a further five to ten minutes.
In the meantime, chop the parsley, ready to stir through before serving.
Now add the courgetti to the pan and stir through. You want to heat this through, but for it to remain in shape and not become to floppy - essentially for it to still have some bite.
Now remove from the pan and stir through the parsley before serving. Enjoy!