Zoodles with creamy artichoke, leek and lemon sauce
I’ve been spiralizing again!
This time, I wanted lots and lots of vegetables, but still something that was creamy and cosy. Enter courgette, artichoke AND leek, but with a delicious cream cheese and lemon sauce. Yum.
I used white courgette, but green would also be fine. Courgettes release quite a lot of liquid when you cook them in this way, but that really worked in this recipe. I patted mine with kitchen paper before cooking, but found that the extra moisture they released stopped the sauce being too thick and heavy. By the way, there was a lot of sauce. I liked it this way, but if you prefer your zoodles to be a bit less saucy, then I would recommend reducing the amount of lemon juice and cream cheese.
Ingredients (serves 3)
– olive oil
– 2 medium courgettes / zucchini (I used white)
– 12 artichoke hearts in oil/water , drained and chopped
– 1 leek, sliced
– 2 cloves garlic, chopped
– zest and juice of one lemon
– 250g cream cheese
– 25g freshly-grated Parmesan cheese (or vegetarian alternative)
– black pepper to serve
1. Spiralize your courgettes. There’s a great video tutorial here.
2. Heat 1 tablespoon of olive oil in a large frying pan. If the artichokes came in oil, use this now, as it will make your zoodles even more delicious. Sprinkle a little salt and pepper into the pan, along with half of the lemon zest.
3. Cook the zoodles in the frying pan for 5-7 minutes until they reach the consistency you like.
4. Heat another tablespoon of olive oil (or oil from the artichokes) in a large saucepan. Cook the leeks for a minute, then add the garlic and cook for another 2 minutes.
5. Move the leeks and garlic to the edges of the pan. Put the cream cheese in the middle of the pan and allow the heat to soften it. Once it is runnier, you can stir in the leeks and garlic.
6. Add the lemon juice a little at a time. Stir in and taste – you may find the juice of a whole lemon is too lemony, so keep checking before you add more.
7. Stir in the drained artichokes, the Parmesan and the zoodles. Combine thoroughly so that the sauce coats everything.
8. Serve with black pepper and the rest of the lemon zest.
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