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This Recipe is a Family Favourite
This really simple and easy recipe uses grated courgettes and chopped mushrooms to sneak some vegetables into a very tasty dish! – They won’t even notice.
It is also a fun one to get the family and kids cooking together (chopping, grating and cutting is involved!)
This recipe will make 4 – 5 portions and is perfect for re-heating.
So pop it in the fridge and have it after a long day! (don’t forget to top it with cheese though!
- 300g Back bacon (I cut using scissors it’s much easier to get the squares) – Also we’ve substituted this with pancetta and it tastes great too!
- 300g Closed Cup Mushrooms (I chop myself – you can buy pre-chopped but they are more expensive)
- 1 Medium Courgette (grated)
- 1 Medium clove of garlic
- 60g Mild Cheese
- 200g Spaghetti
- 300ml Crème Fraiche (I use half fat so I can justify lots of cake for pudding :p )
*Note: If you want to bulk this out a bit then you can use tagliatelle instead! which is a frugal way to make it go a bit further!*
*Note: I use a wok because it fits everything in, if you have a larger frying pan feel free to use that*
Submerge spaghetti in a pan of water and put it on a medium heat (We’ll be needing it pretty soon) – don’t forget to stir every once in a while.
Whilst that’s cooking add the bacon and garlic to the wok on a medium heat
Stir intermittently until the bacon looks almost cooked like this..
Add the courgette and the mushrooms
As it cooks it will shrink and draw the water to the bottom of the wok – it will look a bit soggy but don’t worry it’s supposed too. Don’t drain the water away because we will be using it for the sauce.
When there is a lot of water turn the heat down and let it simmer for 10-15 mins
When the spaghetti is cooked; drain it and add to the bacon mixture
Keep it on a low heat and stir in the cheese and crème fraiche
*Note: If the sauce is too thick and stodgy then add more water to loosen – if it is too loose add some crème fraiche or cheese (or both) to thicken*
Top with grated cheese and serve