NEW RECIPE! And you can head to my stories for the step by step ☺These days it's very easy to have some random leftover vegetables in the fridge. In stories I have just shown you how my fridge is looking like, quite empty right? And look at which sort of recipes we can still make from that :). And well, as I have been saying all along, we need to combine the treats we are giving ourselves with nutritious powering food, it can be equally delicious! For a complete plantblased recipe, simply omit the prawns. The sauce is sooo delicious.
INGREDIENTS (Serves 1, sauce could serve 2)
1/2 Courgette/Zucchini spiralised (this is for 1 person)
1 leek, sliced (dark green part: save it in the freezer for another use such as soups)
Handful of peas
Handful of spinach
2 Mushrooms, sliced
Handulf of cherries, halved
In a pan with olive oil, sautée de leek with the peas and a pinch of salt for 3 min. Then add about 30ml of water to soften the peas.
Once the leek is super soft and has caramelised, add the spinach and cook until wilted.
Transfer to a jar, pot, bowl or blendeder. Add some water to it (start with a tiny bit, you can adjust consistency later) and blend until smooth.
In the same pan, sautée the mushrooms for about 2 min at medium heat (don't stir them too much so they brown).
Add the tomatoes cherry and as soon as they start to soften add the prawns.
Add the courgetti/zoodles with the sauce and serve. ☝🏻TIPS & OBSERVATIONS:
✔️ You can add the courgette to the sauce. I'd add it in the beginning with the leek and peas. You can use this sauce with pasta, chicken or any grain you like. You can even use it for a risotto!
✔️ You have onion instead of leek, then use onion. No peas? No worries, just omit them. Spinach can be replaced with kale or chard. Cherry tomatoes can be replace with ripe tomatoes such as San Marzano, Pear tomatoes, tomatoes on the vine, etc... If you have other greens, just use what you have.