Noodles, specifically actual pasta ones, have to be one of my all-time favourite things to eat. And now that I have this new toy, I’m noodling just about everything I can get my hands on. Luckily, courgettes make fantastic replacements for real pasta! Here’s to the first of many homemade vegetable noodle meals.
Who’s hungry? Vincent and I. This recipe feeds two.
- 1 pack of courgettes, noodled
- 1 pack of back bacon, sliced
- 2 onions, chopped
- 3 small tomatoes, quartered
- 1 can of chopped tomatoes in garlic
- 1 tbsp canola & olive oil
- 1 tbsp soy sauce
- 1 tsp Worcester sauce
- Italian herbs
- dry crushed garlic
- leftover basil pesto
- 1 wheel of feta cheese
- salt & pepper
I made my courgette noodles using the Spiralizer.
Fry the onions and Italian herbs in canola oil over medium heat.
When the onions are translucent, add the basil pesto and stir it in.
Add the bacon.
Once the bacon starts to brown, add the canned tomatoes, quartered tomatoes, Worcester sauce, soy sauce, and garlic to the pan. Turn the heat up and stir continuously.
Add the courgette noodles.
Pour a glass of wine. Tonight I’m having Millstream Chenin Blanc.
Let the sauce reduce and stir occasionally until the noodles are cooked. Add salt and pepper to taste.
Crumb some feta cheese over it.
Enjoy your guilt-free noodles!