In the depths of my Keto diet back in January, I was missing having a creamy pasta dish. Given that pasta is completely forbidden and many vegetables you can actually spiralize aren’t allowed either, courgettes were the only thing left to be shaped into a spaguetti. And what a discovery! I’ve had this dish hundreds of times, even after stopping Keto. Of course, if you don’t have a spiralizer, you can always get the spaghetti already shaped and that would halve the amount of work for this dish. And now, let’s get to it!
Ingredients
3 courgettes (medium size)
500gr of sausages or sausage meat
Three cloves of garlic
Chilli flakes (optional)
Chicken stock cube (optional but recommended)
1tbsp of dijon mustard
90gr Philadelphia cheese
Pepper to garnish
Parmesan to garnish
Ready?
Spiralize the three courgettes. As it would be quite hard to eat raw we are going to add some oil to a pan and in a low-medium heat we are going to introduce our courgetti and stir occasionally until they’ve lost some of their water. You don’t want them to lose all water as they would also lose their spaghetti shape.
Dissolve in 150ml of water the tbsp of mustard and the stock cube if you are using one.
In another pan, place some olive oil and put in the sausages in small pieces or chunks of the sausage meat. Fry until they are crispy and look brown. Introduce the chopped garlic and the chilli flakes (optional). Leave to fry for around a minute.
Pour the liquid mixture from step 2 into the pan with the sausages and bring to a boil. Once it is boiling, reduce the heat and add the philadelphia cheese. Stir until the sauce looks uniform and remove from heat.
By now the courgetti must be done. We are going to remove the water from that pan and add the sauce in. Given that the courgettes are very watery, the sauce will become a bit more runny.
Add pepper and parmesan to taste.
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