- 4 large courgettes
- 100 g of TGT’s Cobreros goat’s cheese
- 200 g of TGT’s La Creme cooking cream
- 1 egg yolk
- 8 fresh basil leaves
- 12 chopped walnuts
- 1 clove of garlic, finely chopped
- 1 tablespoon of extra virgin olive oil
- 100 g of thickly diced bacon
- 25 ml of rancio wine
- Fine salt
- Ground black pepper
Give a twist to a well-known recipe and try making this tasty, healthy courgette spaghetti.
Vegetables are highly versatile and nutritious foods. With just a few courgettes and some cheese, you can create a great spaghetti dish. Healthy is not incompatible with tasty, that’s why we want to make this courgette spaghetti recipe with goat’s cheese sauce with a touch of basil. Open your mind to new dishes and new flavours. Following these steps, you’ll discover that vegetables are your best allies.
01 Preparare the spaghetti
Wash the courgettes and dry them well with absorbent paper. To make the spaghetti, take a “Julienne” vegetable peeler and peel the courgette from top to bottom.
02 Cook the sauce
Chop up the goat’s cheese and put it in a glass together with the previously heated liquid cream and an egg yolk. Blend it all together and put it to one side.
03 Mix in the spaghetti
Put the chopped garlic clove and the bacon in a frying pan with a little oil. Once browned, add the rancio wine and reduce! Add the spaghetti and stir for half a minute.
04 Add the sauce
Add the sauce to the spaghetti mixture and stir for half a minute.
05 The final touch
Take the spaghetti off the heat, grate the nuts and salt and pepper over the top. Finally, serve on the plates and season with fresh basil leaves. Optionally, the dish can be accompanied with some croutons.