2 Pasta Alternatives To Keep You Covered Through Panic Buying

Dreaming of the days when shelves were stocked with more than just lasagne sheets?

If you’re anything like us, you’re craving a big bowl of pasta even more now that it’s off the menu. Well, don’t worry, our favourite kitchen whizz Niall Kirkland has got things covered with these simple — and super-healthy — pasta alternatives.

Make way for courgetti and… squashetii?

All you need is a spiralizer, then you pretty much have unlimited access to all the vegetable pasta you could want. Not only is it a nifty trick for replacing that penne-shaped hole in your heart, but it’s a great way to get in extra vitamins and minerals — while keeping the carbs relatively low.

Paired with a simple yet completely delicious sauce, these pasta alternatives really will hit the spot when it comes to a comforting evening meal. Give them a go now.

https://youtu.be/XiJSr_Be7to

Ingredients

• 1 courgette or ½ large butternut squash (peeled)
• ½ tbsp. MCT Oil
• ½ red onion (chopped)
• 1 garlic clove (chopped)
• Handful cherry tomatoes (halved)
• Handful asparagus tips (chopped)
• ½ tsp. white wine vinegar
• 1 handful spinach
• ½ tsp. chilli flakes
• 1 tsp. oregano
• 2 tsp. pesto

• Handful pine nuts
• Parmesan (grated)
• 25g pancetta

Method

1. Use a spiralizer to create long thin noodles from either a courgette or butternut squash. If you are using butternut squash, you will have to trim the squash down first so that it will fit.
2. Now, heat coconut oil in a non-stick pan and add the garlic and red onion.
3. Fry for 3-4 minutes before adding the cherry tomatoes, asparagus tips, and white wine vinegar.
4. Leave to simmer on a medium heat for 5 minutes and then add the spinach, chilli flakes, and oregano. Give it a stir and then cover for a 3-4 minutes to wilt the spinach.
5. Now, add either your courgetti or squashetti to the pan. If you are making courgetti, add to the pan with 2 tsp. of pesto, stir well and the noodles will soften within 2 minutes. If you are doing squashetti, follow the same process, except cover and leave to simmer for 5 minutes to soften.
6. Garnish with topping of your choice — Niall’s gone for a winning combination of parmesan and pine nuts, with a little pancetta on the squashetti too.

Nutritional info per serving (with toppings):