Creamy Bacon and Leek Courgetti

  • Prep: 5 minutes
  • Cook: 15-20 minutes
  • Serves: 3
Calories 305
Carbs 18g
Fat 13.6g
Protein 30g
Free From


  • 2 tsp. olive oil
  • 2 medium leeks, thinly sliced
  • 300g mushrooms, chopped
  • 200g smoked bacon, chopped
  • 2 cloves garlic, chopped or 2 tsp garlic powder
  • 1 tsp dried thyme (or mixed herbs)
  • Salt and freshly ground black pepper
  • 200g fat free crème fraiche (substitute natural yoghurt)
  • Juice 1 lemon
  • 4 medium courgettes, julienned/spiralised into spaghetti


  1. Heat 1 tsp olive oil in a large non stick pan over a medium-high heat.
  2. 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.
  3. Add the lemon juice and crème fraiche. Simmer until the sauce thickens.
  4. 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.
  5. Top the courgetti with the bacon, leek and mushrooms and serve.