Creamy mushroom and asparagus courgetti

Creamy mushroom and asparagus courgetti

This meal is an easy, tasty, and (most importantly to me!) very quick midweek supper if you have a spiralizer. If you don’t have one and you’re having to prepare your courgetti with a julienne peeler, then do this step first so your courgette is ready to go before you start the sauce.

If you’re having a treat night then this sauce also works really nicely with spaghetti or linguini instead.

Ingredients (serves 2)

  • Chestnut mushrooms, sliced
  • 1 small red onion, diced or halved and thinly sliced
  • Asparagus spears
  • 1 clove of garlic, crushed
  • 2 large handfuls of spinach, washed
  • 2 tablespoons of creme fraiche
  • 1 teaspoon of grainy mustard
  • Pinch of oregano (fresh or dried)
  • Chilli flakes (optional)
  • Olive oil
  • 2 large courgettes for spiralizing
  • Small handful of parmesan (optional)


  1. Sauté the onion, garlic and asparagus spears in a glug of olive oil, with a pinch of oregano for 5-7 minutes on a medium heat, or until soft.
  2. Add the slices of mushroom and the chilli flakes (if using) then season generously. Continue to sauté for a further 5-7 minutes or until the mushrooms are also soft.
  3. Meanwhile, spiralize your courgettes. Once ready, gently heat through in a pan with a teaspoon of olive oil for 3-4 minutes.
  4. Add the Creme fraiche and dollop of grainy mustard to the onion, asparagus and mushroom pan, giving it a good stir through then add the spinach.
  5. Once the spinach has wilted into the sauce, serve a generous dollop over the courgetti. Finish with a small sprinkle of Parmesan and serve with a green side salad.


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