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RECIPE: Creamy Cheese and Basil Courgetti with Roasted Tomatoes (uses HEA, syn free & EESP friendly)

Ingredients

Handful of baby plum tomatoes, halved

2 courgettes, spiralled or 1 pack of courgette spaghetti

2 tsp minced garlic

salt and pepper

2 tsp dried basil or handfull of fresh basil, chopped

1.5 tablespoons of quark

25g grated cheese (healthy extra A allowance)

IMG_5840

 

  1. Put the tomato halves in a bowl, spray with a couple of sprays of fry light and add a teaspoon of salt and shake about so all are covered. Line a baking pan with baking paper, spread the tomatoes on to the tray and roast for 25 mins on 180.
  2. add the courgetti to a pan of boiling water and leave to simmer for 10 minutes
  3. drain the spaghetti off, add the quark, cheese, garlic, salt and pepper and basil and return to a low heat, stirring gently.
  4. When the tomatoes are done add them to the courgette and fold everything together.

 

I added chicken and bacon to this and it was SO GOOD! Another new fave, even better that it took 30 minutes from start to finish! It was ideal as a comfort food friday meal.

Let me know if you give this a go and don’t forget to tag me in your insta pics! (@swkerry23)

K xx

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6 thoughts on “RECIPE: Creamy Cheese and Basil Courgetti with Roasted Tomatoes (uses HEA, syn free & EESP friendly)

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