Courgetti! This is raw courgette noodles made with a spiraliser, one of the niftiest kitchen gadgets around. I bought mine last year from Juicers.ie and use it at least four times a week.

A whole raw courgette goes in one end and comes out as noodles or linguine depending on whichever one you fancy. Cucumbers and carrots work well too, although courgettes better resemble actual pasta for a lower-carb meal that’s still really filling, thanks to the high levels of dietary fibre.

You could also stir-fry them lightly with veggies and a sauce to make them even more like pasta, but they’re also great just simple, crunchy and uncooked.

This is my quick and easy go-to dish whenever I’m really craving a fresh, colourful bowl of goodness and I like to play around with the sauces. This nourishing recipe features sun-dried tomato pesto and a basil pesto to top the courgetti on a bed of baby spinach, and garnished with cherry tomatoes.

Apart from the spiraliser, all you will need is a blender and the rest is easy!

Let me know if you give this colourful courgetti recipe a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂

Raw Courgetti with Sun-Dried Tomato and Basil Pesto
Serves 2
Vibrant, tasty and filling, I love this dish for a nourishing evening meal!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 medium raw courgettes
  2. 60g (2 cups) of raw baby spinach, rinsed
  3. 150g (1 cup) of cherry tomatoes, rinsed
  4. Pinch of dried chilli flakes
For the Sun-dried Tomato Pesto
  1. 40g (3/4 cup) of sun-dried tomatoes
  2. 1/2 a small ripe avocado
  3. 1 clove of garlic
  4. 1 tsp smoked paprika
  5. 1 large ripe tomato
  6. 1 tbsp fresh lime juice
  7. 1 tbsp nutritional yeast (optional)
  8. Pinch of Himalayan pink rock salt and freshly ground black pepper
  9. Fresh basil, to serve
For the Basil Pesto
  1. 24g (3/4 cup) fresh basil leaves, rinsed
  2. 1 clove of garlic
  3. 1/2 a small avocado
  4. Pinch of Himalayan pink salt and freshly ground black pepper, to taste
  5. 1 tbsp nutritional yeast (optional)
  6. 1 tbsp of fresh lime juice
For the courgetti
  1. Rinse the courgettes, top and tail them.
  2. Process them through the spiraliser into two bowls.
  3. Top with the pestos, garnish with cherry tomatoes, season and add the chilli flakes, to taste.
For the sun-dried tomato pesto
  1. Place all ingredients in a blender and combine until almost smooth. Taste and season to preference.
  2. Spoon on the courgetti and garnish with basil.
For the basil pesto
  1. Place all ingredients in a blender and combine until almost smooth. Taste and season to preference.
  2. Spoon on the courgetti and garnish with basil.
Notes
  1. Any leftovers will keep in an airtight container in the fridge for 2-3 days.
Rosanna Davison Nutrition http://www.rosannadavisonnutrition.com/