Creamy zucchini & parmesan spaghetti (low sodium, low carbs)

Approved by my fussy son! This spaghetti is everything it’s not supposed to be: creamy, tasty, and cheesy. Yet it contains lots of vegetables, and healthy ‘fake’ pasta. To be honest I did add a little bit of Herbamare salt to their plates, and a generous sprinkle of extra Parmesan. For me though, it is low carb, low sodium and my doctor would definitely approve! Note: 100 g black bean spaghetti contains only 33 g carbs.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the onion and crush the garlic.

Step 2

Heat a drizzle of olive oil to a non stick frying pan on medium-high. Add the garlic and onion and cook for about 2 minutes.

Step 3

Wash and grate the courgettes. I grated them directly into the frying pan. Add the no salt lemon pepper seasoning. Stir and keep cooking until softened.

Step 4

In the meantime, bring a pot of water to boiling. Add the black bean spaghetti or another pulse spaghetti. Cook according to the instructions.

Step 5

Add the cream, creme fraiche, and nutmeg to the courgettes. Stir well and add the Parmesan. Lower the heat to low.

Step 6

Cook until the Parmesan has melted into the sauce.

Step 7

Drain the spaghetti and add to the sauce. Mix everything until the spaghetti is covered in sauce.

Step 8

Divide on plates. Add extra salt and Parmesan to those who need it.

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