This is a light and super nutritious dish perfect for the spring or summer evenings or when a lighter meal for lunch is required. Containing 4 portions of your 10 a day and plenty of colour and nutrition besides.

Ingredients: (serves 2)

  • 400g of Courgetti Spaghetti (if pre bought) or 2 large courgettes
  • 1 cup of mushrooms
  • 1 large red bell pepper
  • 1 medium sized avocado
  • 1 cup of brocolli
  • 200g of Vegan Quorn Peices
  • Coconut oil

Equipment:

  • Measuring cups
  • Spirilaizer (optional)
  • 1 sharp knife
  • 1 large Wok
  • 1 hob
  • 1 table spoon
  • Wooden spoon
  • 1 seive or colander

Instructions:

  1. If pre-bought Courgetti Spaghetti then continue to step 3. If not then take the 2 courgettes and remove the ends with your sharp knife.
  2. Secondly using your spirilizer carefully turn your courgettes into noodle like strands of veg to use as your spaghetti. Careful of your fingers if a handheld device is being used.
  3. Place your vegan quorn peices in the wok with a table spoon of coconut oil and cook for 5 minutes.
  4. While the quorn peices cook prepare the pepper and mushrooms, slice and wash the veg if needed and then add it to the wok along with the Courgetti spaghetti.
  5. Stir fry the entire mixture for 5-7 minutes using your wooden spoon to don’t unionist stir the veg.
  6. Slice up your avocado into manageable chunks and add it to the mixture.
  7. Cook for a further minute and then drain the contents of the wok into a seive or colander and serve onto your plates.
  8. Makes 2 portions.
  9. Optional – you can add pesto, olive oil or some seasoning for extra flavour.

Nutritional information: (per serving)

  • Protein- 33 grams
  • Carbohydrates – 31 grams
  • Fats – 11 grams
  • Calories – 383 kcals

One thought on “Mixed veg Courgetti Spaghetti

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