Creamy Mushrooms and Courgetti
Serves 1 -2
Prep 10 minutes
Cook 10 minutes
Vegetarian, Gluten Free
For creamy mushrooms:
1 Tbsp Coconut Oil
1/2 Red onion, finely diced
1 Clove of garlic, crushed
5 -6 Chestnut mushrooms, cleaned and halved
4 – 5 Fresh Asparagus spears, woody ends removed and chopped
2 -3 Broccoli florets and stalks , roughly chopped
Small handful of fresh Kale, chopped and stalks removed.
Good pinch of dried chilli flakes
Juice and zest of one Lemon
Tsp dried or fresh thyme
Small bunch of fresh basil leaves, keep a few back for serving
Heaped Tbsp Low fat creme fraiche
Good grinding of Fresh black pepper
Pinch of sea salt
For the Courgetti –
1/2 Large courgette
5 – 6 Blanched Almonds , chopped
Heat a large frying pan on a medium heat, add the coconut oil. Once melted add the onion and garlic and gently cook until softened.
Add all of the chopped vegetables except for the kale at this stage and cook for about 5 minutes, stirring throughout. During this time spiralise your courgette and put on a plate.
Add the Kale to the frying pan and cook for a minute mixing it into the veg, throw in the the basil, thyme, pepper, salt, lemon juice and chilli flakes and cook for a further 2 minutes.
Give everything a good stir and then add in the creme fraiche and gently mix in. Once combined and heated through take your vegetable mix off the heat and pour over the courgetti. Sprinkle with the lemon zest and another good grind of pepper before topping with the chopped almonds and a few springs of fresh basil leaves and eat immediately.
Using the thick stalk of a Brocolli and chopping into chunks is a great fibrous food for your gut and you’re also reducing waste by eating all the vegetable.