Courgetti spaghetti with goat’s cheese
This courgetti spaghetti with goat’s cheese and caramelised onion is truly delicious and rather filling! I used gluten-free spaghetti, but you can make it with normal durum wheat, wholemeal or other pastas too. It’s a perfect dish for meat-free days or for vegetarians.
Ingredients
Method
- Thinly slice the onion and finely chop the garlic.
- Heat the olive oil in a frying pan, add the onion and gently cook it under cover, over a low heat until softened (stir regularly), for about 15 minutes. Add the garlic after ten minutes of cooking.
- Meanwhile cook the spaghetti according to the instructions on the packaging, drain and keep warm in the pan (just put a lid on).
- Using a Julienne peeler or a spiral slicer cut the courgette into ling, thin strips.
- When the onion is soft add the chilli, vinegar and sugar. Let it bubble, then cook for 3-5 minutes until the onion is slightly caramelised. Stir in the courgetti, put a lid on and cook for a couple of minutes, then turn off the heat and let it steam for 3 minutes.
- Add the spaghetti to the onion and courgetti mixture then crumble the goats cheese on top and toss gently. Season to taste.
- Serve immediately.