Courgette spaghetti with mushroom and pancetta recipe

(12 ratings)

Low on carbs, courgette spaghetti is a great alternative to traditional pasta dishes.

Courgette spaghetti
  • healthy
  • healthy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories386 Kcal19%
Fat23 g33%
Saturated Fat13 g65%
Carbohydrates20 g8%

Low on carbs, courgette spaghetti is a great alternative to traditional pasta dishes. If making your own courgette spaghetti, stir in the raw courgettes to cook for 4-5 minutes at the end. They will release a lot of liquid but fear not, it all makes for a glorious sauce. Courgette spaghetti is a great quick and easy meal that is low in calories but soaks up all the flavours of whichever sauce you pair it with. We’ve served ours with creamy mushrooms and pancetta, but it would work really well with a pesto based sauce or a classic Bolognese too. If you want to make this healthy weeknight meal more hearty and filling, you can use a combination of regular spaghetti and courgette spaghetti.


  • 150g pancetta lardons
  • 400g close cup or chestnut mushrooms, sliced
  • 100ml double cream
  • 500g courgette spaghetti (we used a spiralizer to make it ourselves)
  • 1 bunch of flat leaf parsley, finely chopped
  • 60g Parmesan




  1. Fry the pancetta lardons in a frying pan over a medium-high heat for 5 mins. When brown and almost crispy, add the mushrooms and cook for 3 minutes more. Add the cream and stir well, then once hot, add the Parmesan and stir together with the chopped parsley.
  2. Cook the spiralized courgette according to packet instructions, or if you’ve made your own simply cook in a frying pan for a few mins. drain and return it to the pan with the sauce. Stir well and season to serve.
Top Tip for making Courgette spaghetti with mushroom and pancetta

Ready made courgette spaghetti can be bought from your local supermarket, but if you’d prefer to make your own you can do so really easily using a spiralizer

Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.