Thursday, 12 February 2015

Raw courgetti spaghetti

This quick thrown together supper just saved us from ordering a Chinese takeaway!  That may not sound like a good thing, but it is.  A Chinese really would do me no favours right now.

It was another case of fridge gazing to see what happened. And what did happen was really rather wonderful!

I grabbed:
1 courgette
1 carrot
about 1 cup of pre-cooked quinoa left over from the weekend
1 large lemon wedge
1 small pot humus
handful fresh parsley
pinch seasalt
very small handful blanched almonds
small handful parmesan shavings
A hand blender
A spiraliser

Then I spiralised the courgette and the carrot on the narrowest spaghetti sized blade and threw it in a big bowl with the leftover quinoa (it only takes 15 mins or so to make fresh quinoa or you can actually buy it ready cooked too).

Then I finely chopped the parsley in the hand blender and added that in, along with nearly a full little tub of humus, the juice from the lemon wedge and the sea salt.

Finally I crunched up the almonds a little bit in the blender and stirred them in too with the parmesan.

It served two of us with some left over for lunch and was totes delish.  Very satisfying but light, tasty thanks to the humus and parmesan, full of wholesome goodness and tangy thanks to the lemon and carrot. We had it with a wholemeal pitta but would have done without to be honest!

I'm really happy with this recipe and will definitely be making it and version of it again. Yum,

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