Courgette spaghetti
with tomato pesto
By Barbara Liznerova
Embedded Files
Courgette spaghetti
This is a healthy and very tasty version of spaghetti where you replace the pasta with grated courgette. And if you don't use parmesan or use a vegan cheese instead, it can easily be transformed into a vegan recipe!
Ingredients
Ingredients
For 2 portions:
2 courgettes
10 cherry tomatoes
60g fresh spinach (half a pack)
40g cashew nuts
80g sundried tomatoes (marinated in oil)
1 garlic clove
1 chili pepper
Some parmesan or vegan cheese
Olive oil
Salt, pepper
Method
Method
Start by creating the pesto - add the sundried tomatoes, half of the spinach, cashew nuts, half chili pepper, garlic, some olive oil, salt, pepper and some parmesan into a blender. Blend it and add more oil if necessary (don't add too much oil so that the pesto isn't too liquid). If you like the pesto smoother, blend the cashew nuts first and then add the rest of the ingredients.
Time for the courgette spaghetti now! Wash the courgettes and cut them into thin slices - you can use a potato peeler or a special pasta peeler or spiralizer if you have one.
Add some oil to a pan with a few slices of the chili pepper and when hot, add the grated courgettes and fry them on medium heat for about 4 minutes, until they soften a bit. Then add the rest of the spinach to the pan and stir to combine.
Once the spaghetti is ready, and the pesto to the mixture and also add some halved fresh cherry tomatoes and some grated parmesan or vegan cheese on top. Enjoy!
Page updated
Report abuse