Courgette noodles have changed my life, they are the ultimate raw comfort food. I love using them in my recipes, as they’re so incredibly diverse and can be used exactly like regular noodles, but are far lighter and really satisfying. This recipe is a raw take on a classic tomato spaghetti, with a delicious sun-dried tomato pesto sauce. I’m loving adding a sprinkle of toasted pine nuts on top and mixing in some sautéed mushrooms, roasted butternut squash and black olives too! The recipe below is really the base to create something really delicious. It’s the perfect recipe to experiment with; have it raw with a handful of rocket or heat the sauce up and have it piping hot in front of the fire (my favourite!).
The Ingredients
5 courgettes/zuchinnis
SUN DRIED TOMATO PESTO SAUCE
1 cup sundried tomatoes
1 tbsp olive oil
2 plum tomatoes
1 handful basil
1/2 cube garlic
Extras: Sauteed mushrooms, toasted pinenuts, black olives, roasted sweet potato or butternut squash.
Method
Simply spiralize the courgette and add to a bowl.
For the sauce simply add everything to a blender and blend until smooth. Pour the sauce into the bowl or heat in a saucepan and then pour it in to the bowl and mix until it’s all combined. If you’re adding any extras, this is your cue!
