Pasta-less carbonara

I love using courgettes (zucchini to our stateside and Aussie friends) in place of pasta these days. Creating super thin ribbons with a vegetable peeler means they take no time at all to cook, and absorb the flavour of whatever else is in the pan. It’s a little bit of effort for wonderful results, and completely primal. Good basis for any meal I’d say.

Ingredients (to serve two):
2 large courgettes
200g king prawns or diced fish
Med sized red onion (finely chopped)
Clove of garlic (crushed)
100g mushrooms (quartered)
100g broccoli florets
2 red peppers (deseeded and cut into thin strips)
Tbsp olive oil
Tbsp tomato purée
Salt & pepper

– top, tail and peel the courgettes. Make thin ribbons out of them with a vegetable peeler, they should look something like this:


– heat the oil in a wok or large pan, and fry the onions and garlic until soft. Add the mushrooms and broccoli, season to
taste and cover with a lid

– cook on a low heat for 5-10 mins, which will allow the natural juices to come out of the veg creating a sauce. Add the tomato purée at this point

– stir in the fish/prawns, courgette and peppers, combining well with everything else in the pan. Cook for a further 5-10 mins and serve immediately



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