4 medium courgettes, julienned/spiralised into spaghetti
Heat 1 tsp olive oil in a large non stick pan over a medium-high heat.
Add the bacon, leeks and mushrooms to the pan and stir fry. Allow the leeks and mushrooms to cook in the bacon fat. As the mushrooms, leeks and bacon begin to brown add the garlic, thyme, salt, pepper and stir. Cook until the leeks have softened.
Add the lemon juice and crème fraiche. Simmer until the sauce thickens.
Whilst the sauce is thickening heat a tsp of olive oil in a non stick frying pan and add the julienned courgette, stir fry for 2–3 minutes, be careful not to let it go soggy. Season with salt and pepper and divide onto serving plates.
Top the courgetti with the bacon, leek and mushrooms and serve.