Super easy meal to make and so delicious! I made this for dinner tonight, served 2, inspired by the sun-dried tomato and courgette noodles recipe in the cookbook Deliciously Ella Every Day.
Note: You’ll need a spiralizer and food processor to make this.
The recipe calls for 2 large courgettes, however I doubled the amount as the noodles really shrink down in the cooking process.
First, spiralize 4 large courgettes and put them to the side.
Next put the following ingredients into a food processor to make the sun-dried tomato pesto:
- 120g sun-dried tomatoes
- 50g pine nuts
- 25g fresh basil leaves
- 5 tablespoons olive oil
- 1 chopped garlic clove
- salt and pepper
The recipe says to add 8 tablespoons of water but I found the pesto to be quite thick so added another 1-2 tablespoons. Blend until smooth.
Heat the pan and put in the first half of the courgette noodles, cook for a few minutes until soft. Then strain the noodles to get rid of the excess water before returning it to the pan and adding about half the pesto (you may have some pesto leftover as the recipe said it would serve 4, add based on your taste). Mix until ready to serve. Repeat for the second portion unless you have a large enough pan to do all in one go.