Recipe: 'Watties' spaghetti

Vegetarian spaghetti at the POP dining event at the Basement Theatre. Photo / Grant Allen

This offer was a cheeky take on a Kiwi icon. Amazingly fresh, the texture truly emulated spaghetti.

The recipe below will make ample for 8 starters, served in glasses

• 6 courgettes
• 1 cup baby spinach leaves
• Olive oil
• Salt and pepper
• 1 cup shredded parmesan
• 4 stems fresh basil leaves
• Homemade tomato sauce, as below

1. Shred washed and dried courgettes on a mandolin or with a julienne peeler and place in a large bowl.

2. Toss the courgette "spaghetti" in olive oil and season with salt and pepper. Add baby spinach leaves and cover with hot tomato sauce.

3. Portion into your serving glasses and top with parmesan and basil.

Tomato sauce

• 8 ripe medium tomatoes, diced
• 1 medium onion, diced
• 2 carrots, finely diced
• 2 sticks celery, finely diced
• 4 cloves garlic, crushed
• 1 tbsp smoked paprika
• 2 tbsp tomato paste
• 1 cup chopped herbs - basil, oregano, marjoram, thyme
• 2 cups water
• Olive oil

1. Heat 2 tbsp olive oil in a heavy-based pan over a low heat. Add the garlic and onion and stir for 10 minutes. Don't let the garlic burn. Bring up to moderate heat and add diced celery and carrot. Stir and cook vegetables until soft.

2. Add tomatoes, tomato paste, herbs, and smoked paprika and 2 cups of water. Simmer for as long as possible, at least an hour, adding water if required.

3. Puree with a stick blender. Season to taste with salt and pepper.