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
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.