This prawn courgetti is so simple, healthy and quick to make. Perfect for when you’re trying to cut out those carbs but still feel like pasta! I used homemade vegan pesto here – I love to make lots of it so I can use it whenever I need! And if you’re vegan, this meal is great without prawns too. Enjoy!x
Serves 4 Ingredients: 4 courgettes 400g raw prawns 2 garlic cloves, chopped 1/2 teaspoon chilli flakes olive oil 1/2 lemon parmesan cheese (optional) For the pesto: 1/2 cup of pine nuts, walnuts or pecans (I used pine nuts for this recipe) 2 cups of basil, mint or coriander. You can also mix in all of them. 2 gloves of garlic 1/2 cup of virgin olive oil sea salt Method: To make the pesto. Combine the nuts, fresh herbs and garlic in a food processor and blend. Slowly add the extra virgin olive oil until smooth. Add more olive oil if you like it smoother. At the end, add sea salt to your own taste. Make the courgette noodles by making ribbons with a vegetable peeler (ideally, a Julienne peeler) then chopping lengthways, alternatively use a spiraliser or julienne peeler, set to one side. Heat a frying pan then add a splash of oil, add the prawns and cook until they start to turn pink - this will take around 1 minute - then throw in the garlic and chilli flakes and cook for a further minute. Finally squeeze in the lemon juice and season with salt and pepper. Heat a large pan over a medium heat then add in a small splash of oil. Cook the courgette noodles for 1-2 minutes over a medium heat. Stir the pesto through the noodles. Serve into bowls or on a plate then top with the prawns and an optional grating of Parmesan.