Instructions

1. Thinly slice the onion and finely chop the garlic.
2. Heat the olive oil in a pan and gently sauté the onion over low heat, stirring frequently, for about 10 minutes until soft. Add the garlic and cook for another 5 minutes or so.
3. Meanwhile, cook the spaghetti according to the packet instructions. Drain, reserving 3 Tbsp of the cooking water. Return the pasta to the pan and cover.
4. Using a spiraliser, shred the courgette into thin noodles.
5. Add the dried chillies and vinegar to the softened onions and let it bubble for a minute. Stir in the honey and caramelise the onions. Add the courgette noodles, turn off the heat and gently combine. Cover and rest for a couple of minutes to allow the courgette to steam a bit.
6. Add the onion and courgette mixture to the pasta, together with the reserved cooking water, then season to taste. Toss gently.
7. Serve with goat’s cheese crumbled on top, if liked.