First thing’s first – you can just use regular pasta. Now that that’s out of the way…
Christmas has passed and I have a kitchen full of new gadgets to test out – first on the list is a spiralizer, courtesy of my big sister. For those who haven’t heard of these relatively new but massively popular tools, they essentially turn any vegetable into thin noodle-like strands that can be used as an alternative to spaghetti/noodles. Besides being a fun novelty, it’s obviously rather healthy, very low fat and a potentially good way of sneaking even more vegetables into your children’s mouths. Furthermore, they’re gluten free! So if you suffer from Coeliac Disease (or have Buzzfeed as a pinned tab on your browser and buy bottled water ) it’s perfect!
And if you don’t have a spiralizer, fear not – you can gently roast whatever your vegetable is, then strip it with a fork to achieve a similar effect.
- Butternut Squash (or any other large vegetable – courgette is also very popular for this)
- Fresh Spinach
- White Wine
- Turn the squash into noodles and spread in a baking tray. Drizzle with oil and seasonings and bake at around 200C for 10-15 minutes. If using normal pasta, just…you know…boil it, while lamenting your lack of spiralizer.
- Meanwhile, melt a decent sized knob of butter in a saucepan and add a chopped onion. Sautee until translucent.
- Add a clove or two of crushed garlic and some lemon zest, then continue to cook for a minute or so.
- Add the spinach and prawns and continue stirring until the spinach has wilted. You don’t want the prawns to cook too much lest they get rubbery.
- Add a splash of white wine, a sprinkling of herb and the juice of the lemon.
- Cook on a fairly low heat, stirring well for a few more minutes, until the mixture is quite hot and the wine has lost it’s alcoholic bite.
- Add the noodles and however much parmesan takes your fancy. Stir well, then serve
Serve with an extra sprinkling of parmesan, a drizzle of extra virgin olive oil and a wedge of lemon.