Divine Courgetti Casserole
13 Nov, 2017
Ingredients
3 cups spiralized courgette strands
1 aubergine (diced 1″)
1 tbsp extra virgin olive oil
a pinch of low sodium salt
1 tbsp extra virgin olive oil
1 red onion (diced)
3 cloves of garlic (minced)
1 red chilli (finely chopped)
1 x 400g tinned tomatoes
1/2 cup of water
1 tsp dried oregano
1 tsp dried basil
1 tsp thyme
1 pinch low sodium
A pinch of black pepper
3 cups of baby spinach leaves
1 cup of fresh basil leaves
Cashew Cream
1 cup cashews (soaked)
1/2 cup water
1/2 lemon (juice)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp low sodium salt
1/2 cup pine nuts (crushed)
Lemon rind
Instructions
Spread the diced aubergine out on a baking tray and drizzle the 1 tbsp olive oil over. Sprinkle with salt and bake in the oven at 200C for 15-20 mins
Add the 1 tbsp olive oil to a large frying pan on a medium heat. Add the diced onion and cook for 5-8 mins. Add the crushed garlic and chilli and cook for a further 3 minutes. Pour in the chopped tomatoes, water, red wine vinegar, oregano, basil, thyme, salt and pepper. Simmer gently for 10 minutes.
Put all the ingredients for the cashew cream in a food processor and blend until smooth.
In a large bowl mix the tomato sauce into the courgette strands and pour it all into a baking tray together with the aubergine cubes.
Ladle the cashew cream on top and finish with a spray of olive oil for crispyness!
Bake for 15 minutes at 180 degrees.
Enjoy with a piece of grilled salmon or white fish of your choice!
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