Recipe – Courgetti Ragu with Sauté Potatoes

I’ve been experimenting with meat-free meals which don’t scrimp on flavour and texture. I’d also never tried ‘courgetti’ which is all the rage, a spiralised courgette that looks like spaghetti. So I gave it a go! This is a great meal the family will enjoy and happens to be vegan too.

To feed two adults and two kids, you will need:

  • 2 courgettes
  • 1 red onion
  • 3 cloves garlic
  • 1 red pepper
  • A handful of yellow cherry tomatoes
  • 1 tin chopped tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 12 new potatoes

Cook the potatoes in boiling water for 15 minutes. Strain and leave to one side to cool.

Roughly chop the onions, pepper and tomatoes. Finely chop the peeled garlic cloves. Place into the large pan with some olive oil over a medium to high heat. Let this sweat for a few minutes until everything is soft. Season liberally with salt and pepper, add the herbs and stir to combine.

Add the tin of tomatoes, stir and simmer gently.

To turn the courgettes into spaghetti, you can use a spiraliser but I used a lemon zester for the same effect. Peel them first and use the zester along the length of the courgette to make thin, long strands. Once done, add this to the ragu mix, using a spaghetti spoon to mix (if you have one).

While that gently simmers, slice the potatoes into quarter inch thick slices. Place these in a large frying pan with a shallow base of oil. Fry gently, turning regularly. Once golden brown, place on a kitchen towel to dry. You can then serve everything up together.

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