A hot plate of pasta on a miserable day is the ultimate comfort food. Warming, and near impossible to mess up, it’s a safe-bet for even the most novice of cooks. But, alas, not all of us can get away with eating pasta on a regular basis…
So here is my recipe and solution for something lighter, but just as tasty and versatile as regular tagliatelle, and – dare I say it – easier to make! The boiling element is removed and, thus, so is the ongoing argument between al dente or softer – instead the courgettiatelle is fried off in a pan for a few minutes just to heat it up. Serve in a bowl with generous shavings of cheese for maximum comfort!
- I refer to my particular recipe as “courgettiatelle” as opposed to “courgetti” as I don’t (yet) own a spiralizer, which would made the courgette in to thin noodle-like spaghetti. Instead I used a peeler to create wide flat pieces similar to tagliatelle, but obviously courgetti works just as well.
- My serving suggestion is just one of many sauces that compliment the courgettiatelle: carbonara, pesto, etc, would all be equally delicious. Please feel free to comment below with any other serving suggestions you’ve tried!
- If you do decide to try my serving suggestion: when seasoning the meatballs, fry off a small bit of the mixture to taste whether more salt, pepper, or chilli is needed.
Ingredients (serves 4)
4 large courgettes
salt and pepper
2 large garlic cloves (crushed)
Dash of worcester sauce
1 tbsp brown sugar
sprinkling of italian seasoning
2 large portobello mushrooms
500g pork mince
1 egg (whisked)
1 tbsp mustard
salt and pepper to taste
fresh chilli to taste
2 tbsp olive oil
fresh baby basil
- Cut the courgettes in half lengthways before using a peeler to create the pieces of courgettiatelle. After all courgettes have been prepared cut the pieces lengthways again for a more manageable size.
- Mix the mince, egg, mustard, salt, pepper and chilli in a large bowl. When combined, use your hands to mould a spoonful of the mixture into your desired size meatball.
- Heat the olive oil in a large deep frying pan and add the meatballs, cooking them until the outsides are a golden brown. Place them in the oven at 100c, whilst you make the sauce, to make sure they’re cooked through.
- Add the garlic and mushrooms to the remaining oil from the meatball pan and fry for several minutes.
- Add the passata, worcester sauce, seasoning, and sugar to the garlic and mushrooms. Leave to cook, stirring occasionally – the trick here is the longer you leave it the nicer it gets!
- In a separate frying pan, fry the courgettiatelle with salt and pepper for a couple of minutes – just to heat up.
- Plate up the courgettiatelle BEFORE adding the sauce and meatballs on top. If you add the sauce to the courgettiatelle in the pan the sauce becomes very watery (unfortunately I didn’t figure this out until afterwards, as you can see from the feature picture).
- Garnish with parmesan shavings and fresh baby basil leaves – enjoy!