Australian Women's Weekly One Pot by AUSTRALIAN WOMEN'S WEEKLY

Author:AUSTRALIAN WOMEN'S WEEKLY
Language: eng
Format: epub
ISBN: 9780241546567
Publisher: Dorling Kindersley Ltd

g FRYING PAN g CONTENTS

“Courgetti” and meatballs

prep + cook time 40 minutes | serves 4

Spaghetti-like strands are created from courgette in this recipe, and used instead of actual pasta, making it a great gluten-free option. If you prefer, cook the sausages whole then slice and add to the tomato mixture.

750g gluten-free beef sausages

2 garlic cloves, crushed

450g mixed baby heirloom tomatoes, halved if large

2 cups (560g) bottled tomato passata

1⁄4 cup (5g) coarsely chopped fresh basil

salt and freshly ground black pepper

6 medium courgette (900g) (see tip)

1⁄2 cup (40g) finely grated parmesan

1 Squeeze the meat from the sausages. Add the garlic; mix to combine. Roll the mixture into balls.

2 Cook the meatballs in an oiled large frying pan, over a medium-high heat, for 3 minutes or until browned all over. Add the tomatoes, passata, and half the basil; bring to the boil. Reduce the heat; simmer for 5 minutes or until the meatballs are cooked through. Season with salt and pepper.

3 Meanwhile, using a julienne peeler or spiralizer (see tip), cut the courgette into “spaghetti”.

4 Add the courgette and half the parmesan to the sauce mixture; stir gently. Serve the “courgetti” and meatballs sprinkled with the remaining basil and parmesan.

tip

If you don’t have a julienne peeler or a spiralizer, simply use a vegetable peeler to thinly slice the courgette lengthways into ribbons, then stack and slice into long thin strips using a large straight-bladed knife.

“Courgetti” and meatballs

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