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Fresh As It Gets Courgetti Spaghetti

November 20, 2016


I love this recipe because it involves shovelling forkfuls of creamy 'spaghetti' down guilt free, without the inevitable carb crash!


I used courgette spaghetti but you can use whatever you like. There are more and more spaghetti and pasta alternatives coming out in the supermarkets now and its fun to experiment. I recently bought edamame spaghetti from Wholefoods which was 100% edamame, high in protein and high in fibre and just as filling as regular spaghetti!


This recipe is also really easy, full of nutrients, gluten free and dairy free! The sauce is raw so it really is fresh and teeming with fibre!

N.B If you are vegan- just leave out the parmesan!





3 medium sized courgettes

1 tbsp olive oil


For the sauce: 

1 ripe avocado 

3 medium sized tomatoes

1/3 red pepper 

1 clove of garlic (peeled)

A good handful of basil leaves

1 tbsp olive oil 

1 tsp apple cider vinegar

Salt and pepper to taste


Parmesan cheese to finish




Spiralise your courgettes using a spiraliser.

Heat the olive oil in a large pan and add the courgette.

Gently fry for 2-3 mins until softened.

Turn off the heat and prepare sauce.

Place all the sauce ingredients in a blender and blend until smooth!

Check seasoning but usually a pinch of salt and pepper will do the trick depending on your taste.

Pour the sauce over the courgetti spaghetti along with a grating of parmesan cheese (roughly 1tbsp) and mix so that the sauce is evenly distributed. Serve into bowls and top with more parmesan cheese. 

This recipe serves two people, although I could probably eat the lot!

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