By Adrianne Jamieson
I don’t eat huge amounts of pasta these days but I love a good ‘spaghetti’. For this dish I made kale pesto (see my other blog entry – Kale Pesto recipe) and then I developed that into a meal which is super satisfying.
A work colleague had told me years ago about eating zucchini spaghetti at a vegan restaurant and I was intrigued.
This recipe is not vegan or vego but could easily be without the bacon, cream or cheese.
It’s a very easy dish to make and I would highly recommend it to anyone curious about ‘zucchini’ pasta.
1 x large zucchini
1 x rasher of bacon
1 x teaspoon crushed garlic, fresh or from a jar is fine.
Healthy splash of white wine (I use whatever I have in the fridge, usually a sauvignon blanc)
½ cup green peas
3 x shallots
Fresh mushrooms (at least 1 fair size one per person)
Cream (but not a deal breaker if you don’t have any)
Sprinkle of grated cheese (another no deal breaker if you don’t have any)
Start with a splash of olive oil in the fry pan with and add the garlic and the bacon. Fry this off nicely till the bacon is cooked and when it is, add the shallots.
Keep stirring for a couple of minutes before putting the peas into the pan (if you use frozen ones, put them in the microwave to cook for 3-4 mins 1st, you don’t want the excess liquid in the fry pan).
Slice the mushrooms thinly and add to the pan.
Add the splash of white wine and cream if you are using that. Stir a couple of times, then let simmer whilst you make your zucchini spaghetti.
Use a spiralizer for the zucchini, but if you don’t have one, don’t worry, use a vegetable peeler to make strips of it. It will be thicker than normal spirals, but hey there are all different thicknesses of pasta so same goes for zucchini pasta.
When I have been on holidays and didn’t have a spiralizer I used a vegetable peeler instead and it worked fine.
Return to the pan and add the kale pesto. The pesto will melt as it has parmesan in it so with the heat, it will start to reduce down into the other liquids to make a nice thick and creamy sauce.
Here you can add other ingredients to the mix if you want. For example if you wanted this to be a vegetarian option and you were not using bacon, here you could add some cherry tomatoes cut in half, some sliced black olives and some fresh baby spinach leaves.
Image two – your sauce will look like this, thick and creamy, yum!
Stir all of this together for a couple more minutes.
The sauce will be nice and thick. I add some of the zucchini at this point so that it is coated. I prefer that to be raw and not boiled.
After adding a bit of the zucchini I then turn the stove off and let it sit for a minute.
Grab the bowls that you have set aside to serve the meal in. Put equal portions of the zucchini spaghetti into the bowls.
Then top the zucchini with the sauce. I use lots of cracked pepper and a pinch of parmesan at this point, the same way I would with a ‘normal’ spaghetti bolognaise. I don’t use salt at this point, but by all means if that’s your thing, add a twist or 2 of that to finish the dish.
I think this dish is best served and eaten straight away as the zucchini stays fresh and nice.
Image three – the flavors starting to make the base for the sauce