Courgetti, feta & fresh tomato sauce (v)

So in my quest for ‘fab abs’ my first (self-appointed) task is to replace starchy carbs – in my case we’re talking pasta, rice, white potatoes and bread – with vegetables.

Here’s a very tasty meal that takes about 15 mins to put together – all cooked form scratch with fresh ingredients. And I promise you won’t miss the carbs.

Here’s the recipe:

You’ll need a spiraliser to make the true courgetti (I’ve got a Hemsley & Hemsley one from Amazon) but you could use a veg peeler to pare strips off the courgette – it’ll just be wider and less curly.

Ingredients:

For the fresh tomato sauce

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• Packet/punnet of fresh ripe tomatoes
• 1 onion, chopped
• 1 clove of garlic, finely sliced
• Handful of fresh basil, roughly torn.

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For the Courgetti

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• A large courgette
• Coconut oil.

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To serve

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• 1/3 block of feta
• Some roasted peppers if you have them.

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Method:

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• Melt some coconut oil in a medium saucepan and add the onions to cook gently until softened
• Add the tomatoes, garlic and basil (you may need to add a splash of water to get things going)
• Cook until the tomatoes are mushy and have released their liquid (up to 10 mins)
• Whilst your sauce is cooking, wash your courgette, top and tail it
• Put some coconut oil on to melt in another pan
• Spiralise your courgetti and saute in the coconut oil until softened – about 5 mins
• Meanwhile blend the sauce in your nutri-bullet, or equivalent

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To serve: I’ve added some roast peppers that were left over from tea the night before and then crumbled over 1/3 block of feta and drizzled with a little chilli oil to spice things up a bit.