Courgette and Carrot Spaghetti with Red Pepper and Tomato Sauce
By 
This is a great recipe that can be adapted for other vegetables too. I also use the cheese and sauce to make a raw lasagne with long strips of courgettes in layers. I love using my Lurch Spiraliser for this recipe but if you don’t have one you can use a swivel peeler instead.
| Cook Time | 15-20 minutes |
| Servings |
persons
|
Ingredients
- 4 courgettes
- 4 carrots
- pinch of sea salt
- Handful of basil leaves
- Italian seasoning
- Olives and cherry tomatoes
Macadamia Nut Cheese:
- 125 g macadamia nuts
- 60 g cashew nuts
- 1 tbsp tamari or coconut aminos
- 2 tbsp mirin or lemon juice
- 2-3 tbsp water
- 1 tbsp nutritional yeast flakes
Red Pepper Sauce:
- 1/2 cup pine nuts
- 1 red pepper
- 2 tsp lemon juice
- 1 tbsp tamari
- 2 tsp xylitol
- 2 sun-dried tomatoes in oil, drained
Ingredients
Macadamia Nut Cheese:
Red Pepper Sauce:
|
|
Instructions
- Using a spiraliser turn the carrot and courgette to create long noodles. Place in a bowl and sprinkle with salt.
- Place all the ingredients for the nut cheese in a high-speed blender. Blend until smooth – you may need to add a little water to get the right consistency.
- Mix all the pepper sauce ingredients together, adding a little water to get to the right consistency.
- Rinse the vegetable spaghetti and dry well with a kitchen towel. Place in a clean bowl and add the basil leaves, tomatoes and olives, and seasoning. Mix in the cheese then serve drizzled with the pepper sauce.
