I’ve noticed that courgettes are one of those vegetables that really divide people into lovers or haters, of courgettes that is of course. Im a lover, because the almost bland taste of courgettes lend it to such a variety of uses. For anyone who has grown these precious beasties in their garden, knows how easy to grow and how prolific they are. In fact my organic vegetable box has already started to include courgettes, meaning there will be a steady supply from now until summer.
Courgettes are excellent at helping the body metabolize protein and carbohydrates, digest fat, contribute to sex hormone production and lower blood pressure. They are a very cooling and sedative food, and are very helpful at treating frayed nerves and adrenals. They can be eaten raw as well as cooked and once you have a few uses under your belt, you’ll look forward to the inevitable courgette glut!
The trend for “pasta” that isn’t pasta has been steadily growing and like with most trends it takes me a while to catch on. I am a sceptic, and just because something is supposed to be good for me, doesn’t mean I’ll eat it. In my books food has to be delicious, fairly easy to prepare, mostly seasonal and nourishing for my body. So with that in mind I finally took to trying out courgette pasta, and what can I say I’m loving it. It’s delightfully light and delicious. I slather it in homemade coriander pesto and roast tomatoes, which I keep in the fridge ready to go. Instead of eating the courgette pasta raw, I like to briefly heat it up in my trusty skillet with a bit of olive oil. I find heating it up gives it a nicer texture and I also find them more satisfying when cooked. Know thyself is key here, have your condiments ready in the fridge and get yourself a spirilizer, its that simple. Courgette pasta can be eaten as a side dish or as a light main dish. Please do not go out and buy ready spirilised vegetables of any kind in the supermarket! Do it yourself.
Courgette pasta with coriander pesto and roasted tomatoes
- 1 large courgette serves one person
- olive oil
Spiralize your courgette and heat it up in a skillet (heavy cast iron pan). Then add any condiments you like. I’m really ejoying it with pesto and tomato at the moment and the recopes for those are following. Simply stir 1-2 teaspoons of pesto through the pasta and top with parmesan cheese and roasted tomatoes if you wish.
- Two bunches of baby tomatoes
- oregano, sea salt and olive oil
Place the tomatoes, stalks and all, into a roasting pan . Add a pinch of oregano and salt and about 2 tablespoons of olive oil. Coat the tomatoes well and slow roast in an oven at 120 degrees celsius for 3-4 hours. The tomatoes will have their skins intact but will be wrinkly looking and maybe a bit bronzed. If you haven’t got 3 hours to spare, you can roast them at a higher temperature, 180 degrees for 30 min. Slow roasting will make them sweeter however. Once tomatoes are cooled down place them in a glass jar and add good quality olive oil to cover. Keep in the fridge, they should keep at least one week if not longer. These tomatoes are great in salads or smashed on toast with avocado or in wraps.
- a big bunch of coriander (100g)
- 1 cup cashew nuts
- 1 garlic clove peeled , pinch of salt and enough olive oil to loosen pesto into a smooth paste or to the consistency you prefer. If you like it runny like me it will take quite a lot of oil
Place the coriander into the bowl of a food processor along with the cashew nuts (you can also use pine nuts or almonds here), garlic and salt. Pulse to process and then add olive oil with the motor running until you have the desired consistency.
With Love x