If I had to pick 5 words to sum up my university days, ‘pasta’ would definitely be one of them. Pasta in all shapes and forms and at any time of day – because that’s acceptable when you’re a student. So finding out that pasta and my tummy were no longer compatible was a hard fact to come to terms with.
I tried different types of gluten-free pasta and was rather unimpressed – it’s just not the same. Desperate not to say goodbye to pasta forever, I decided to try the much raved about ‘courgetti’.
Firstly, I bought a spiralizer. I went for this one from Amazon – it’s easy to use, easy to clean and comes with different shaped slicers. However, if you want to save money, a cheese grater with large holes will do the trick.
Secondly, I bought my ingredients – simply courgettes. I bought 3 medium sized ones to feed 2 people. Then buy whatever toppings you fancy. I used a small amount of pesto (1 tablespoon of pesto contains a moderate amount of the Oligos-fructan so fodmappers should not use any more than this amount), chargrilled peppers and tomatoes, pine nuts and grated cheese.
Now, with whatever method you’re choosing to use, turn your courgette into courgetti so you’re left with something like this:
If you’re using a similar spiralizer to mine, you may also be left with this, which I found far too amusing:
I’ve tried both boiling and frying the courgette and found that boiling worked better. So put the courgette into a saucepan filled with boiling water for about 5 minutes or until soft. When ready, drain it and dry it as best you can.
Then add your toppings. For those who want to avoid pesto, try my FODMAP-free tomato sauce! Cook in a large pan one can of tomatoes, 2 tablespoons of tomato paste, a teaspoon of oregano, a teaspoon of chilli flakes, a drop of garlic oil and a sprinkling of salt and pepper.
TADA!! It’s honestly so filling you won’t believe it’s just a load of veg!