Courgetti with Basil Pesto
By 
Courgetti 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.
| Cook Time | 15-20 minutes |
| Servings |
person
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Ingredients
FOR THE COURGETTI:
- 2 courgettes
- A dash of olive oil
- A spiraliser
FOR THE TOPPING:
- 2 tbsp Tideford Organics Vegan Basil Pesto
- A handful of pine nuts, for decoration
Ingredients
FOR THE COURGETTI:
FOR THE TOPPING:
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Instructions
- 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.
