Ingredients
Salmon & Tomato Courgetti
120g Philadelphia Original
3 courgettes, ends trimmed
1 tablespoon olive oil
2 salmon fillets
Pinch sea salt
Pinch black pepper
100g baby tomatoes, halved
Lemon, Prawn & Red Chilli Courgetti
120g Philadelphia Original
3 courgettes, ends trimmed
200g prawns, peeled and deveined
Pinch sea salt
Pinch black pepper
1 tablespoon olive oil
Β½ teaspoon red chilli, chopped
Zest of 1 lemon
Juice of 1 lemon
Mushroom & Spinach Courgetti
120g Philadelphia Garlic and Herbs
3 courgettes, ends trimmed
1 tablespoon olive oil
100g chestnut mushrooms, sliced
50g fresh spinach
Salt, to taste
Pepper, to taste
Chicken & Broccoli Courgetti
120g Philadelphia Garlic and Herbs
3 courgettes, ends trimmed
1 tablespoon olive oil
Pinch sea salt
Pinch black pepper
200g chicken breast, thinly sliced into 1-cm strips
150g broccoli florets
Preparations
Salmon & Tomato Courgetti
1. Using a spiralizer, turn the courgettes into thin noodles. Set aside.
2. Season salmon with salt and pepper.
3. Heat olive oil over medium heat in a large pan. Add salmon, skin side down. Cook for 5 minutes, and turn skin side up, cooking for additional 4 minutes, or until cooked all the way through. Once cooked, flake into chunks and set aside.
4. Add the tomatoes to the pan, cooking for 1 minute.
5. Add the Philadelphia Original, stirring until it becomes creamy.
6. Tip courgetti into the pan, cooking for 2β3 minutes until softened. Add the salmon and gently fold through.
7. Transfer courgetti into two bowls.
8. Enjoy!
Lemon, Prawn & Red Chilli Courgetti
1. Using a spiralizer, turn the courgette into thin noodles.
2. Season prawns with salt and pepper.
3. Heat olive oil over medium heat in a large pan, cooking for 2 minutes, or until they begin to turn pink.
4. Add red chilli, lemon juice, zest, and Philadelphia Original, stirring until it begins to make a creamy sauce.
5. Tip courgetti into the pan, cooking for 2β3 minutes until softened.
6. Transfer courgetti into two bowls, topping with additional red chilli.
7. Enjoy!
Mushroom & Spinach Courgetti
1. Using a spiralizer, turn the courgettes into thin noodles. Set aside.
2. Heat olive oil over medium heat in a large pan. Add mushrooms, cooking for 2β3 minutes, or until golden.
3. Add Philadelphia Garlic and Herbs, stirring until it becomes creamy.
4. Add courgetti and spinach, cooking for 2β3 minutes until softened.
Transfer into bowls.
5. Enjoy!
Chicken & Broccoli Courgetti
1. Using a spiralizer, turn the courgettes into thin noodles. Set aside.
2. Season chicken with salt and pepper.
3. Heat olive oil over medium heat in a large pan. Add chicken, cooking for 3 minutes, stirring occasionally.
4. Add broccoli florets, cooking for 3β4 minutes, or until they begin to soften.
5. Add the Philadelphia Garlic and Herbs, stirring until it becomes creamy.
6. Tip courgetti into the pan, cooking for 2β3 minutes until softened.
Transfer into bowls.
7. Enjoy!
