Courgetti with Basil Pesto

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Courgetti (or “Zoodles”) is one of those quick dinner staples that’s so incredibly easy to make, but never fails to impress. If you don’t fancy diving into a bowl of carbs, it’s a bit of a knight in shining armor and subs in perfectly for a bowl of spaghetti. We love it with a good dollop of homemade vegan pesto.

Ingredients FOR THE COURGETTI/ZOODLES:

2 x courgettes (zucchini)

A dash of olive oil

A spiraliser

FOR THE TOPPING:

2 tbsp Tideford Organics Vegan Basil Pesto (or your favorite pesto)

A handful of pine nuts, for decorationPreparationServes 2Method

• Pop your courgettes through the spiraliser, to create long courgette curls.
• Toss them in olive oil, season and cook in a frying pan for 3 minutes.
• Once the courgette is nicely al dente, stir through the pesto quickly, whilst it’s still over the heat.
• Sprinkle with pine nuts and serve immediately.

Print Recipe

Courgetti with Basil Pesto

Prep Time

5 minutes

Servings

people

Ingredients

FOR THE COURGETTI/ZOODLES:

• 2 pis courgettes zucchini
• A dash of olive oil
• A spiraliser

FOR THE TOPPING:

• 2 tsp Tideford Organics Vegan Basil Pesto or your favorite pesto
• A handful of pine nuts, for decoration

Prep Time 5 minutes Servings people Ingredients FOR THE COURGETTI/ZOODLES: 2 pis courgettes zucchini A dash of olive oil A spiraliser FOR THE TOPPING: 2 tsp Tideford Organics Vegan Basil Pesto or your favorite pesto A handful of pine nuts, for decoration

Instructions

1. Pop your courgettes through the spiraliser, to create long courgette curls.
2. Toss them in olive oil, season and cook in a frying pan for 3 minutes.
3. Once the courgette is nicely al dente, stir through the pesto quickly, whilst it’s still over the heat.
4. Sprinkle with pine nuts and serve immediately.