Courgetti with vegan pesto
This quick, gluten-free, vegan courgetti is a delicious and healthy alternative to traditional pasta pesto. Equipment and preparation: For this recipe, you will need a julienne peeler. This meal provides 378 kcal, 10g protein, 14g carbohydrate (of which 5g sugars), 31g fat (of which 6g saturates), 11g fibre and 0.9g salt per portion.
Ingredients
- Lemon juice60 ml
- Olive Oil60 ml
Instructions
4 steps- 1
For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.
- 2
For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl.
- 3
Dollop the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated.
- 4
To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil.
Nutrition
1 serving ≈ 288 g
Nutrition values are estimates. - means data is unavailable.
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