I love pasta. I love rich flavoursome sauces. I love hearty dinners. Well this recipe combines a mixture of all of these deep passions. I still eat pasta but I choose gluten free versions which are made with rice and corn as my body handles that better and I just simply enjoy every single bite of a wholesome pasta dish. Personally this recipe is not a way to replace pasta it is just another meal that resembles the delicious spaghetti strands wrapped in tasty flavours. Whether you don’t eat pasta no matter what the ingredients or you simply fancy something a little different using vegetables then I think you will love the wonders of courgette.
Along time ago when I heard about courgette being made into noodles I was a bit suspicious. Everyone was spiralizing and I wasn’t sure how I felt about it…well my thoughts have changed. I gave in and purchased a handy little hand held spiralizer that makes the perfect long noodle strands. When using courgette (zucchini) some call it zoodles (zucchini + noodles), others call it courgetti (courgette + spaghetti), and I’m going with courgetti seeing as though I’m from the UK and we are all about the courgettes. The texture of the courgette when spiralized is delicious when packed with a mighty sauce. I will be trying many other recipes incorporating courgette and other spiralized veggies so stay tuned for my spiralling adventures.
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This tomato sauce is absolutely delicious! It is hearty, full of flavour and mightily satisfying. It works perfectly with the courgette for an all-round happy belly dinner experience. Overall, this meal has become one of my favourites at the moment and I’m generally having it twice a week for dinner along with a homemade dip on the side with raw carrots and celery to dive into. The volume of this meal may look large but remember it is only veggies and a little fat, and the overall calorie content is not that high which is why I have a few other things on the side. You may wish to start with just 2 courgettes at first, it all depends on what your current diet looks like and how your body can handle the higher quantity of water rich veggies.
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The sundried tomatoes add a rich depth of flavour to the sauce along with the fresh herbs that also add more oomph making it simply delicious. I call it raw spaghetti Bolognese as it resembles that dish. As it is a fully raw meal you get the full bounty of nutrients from all of the nutritious ingredients packed into the dish, making this meal not only incredibly tasty but super healthy too! I hope you enjoy it as much as I do.
Here’s the recipe for Courgetti with Hearty Tomato Sauce aka Raw Spaghetti Bolognese.
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DAIRY FREE | GLUTEN FREE | REFINED SUGAR FREE | EGG FREE | NUT FREE | LOW FAT
COURGETTI WITH HEARTY TOMATO SAUCE
Ingredients
Serves 1
- 3 courgettes
- 2 cups tomatoes (I like to use 1 cup cherry or plum tomatoes and 1 cup salad tomatoes)
- ½ cup sundried tomatoes (soak in water the day before if they contain salt then drain before using)
- ½ cup chopped carrot (1 small carrot)
- Juice of 1 lemon
- 1 cup fresh basil
- ¼ cup fresh sage
- 1 small avocado or ½ large avocado
Method
- Using a spiralizer spiralize the courgettes. If you don’t have a spiralizer you can use a peeler to create long “fettucine” strips. Add the courgetti to a big bowl.
- To make the sauce: add the lemon juice, fresh tomatoes, sundried tomatoes, carrot, fresh herbs and ½ small avocado or ¼ large avocado to a food processor. Blend until all ingredients are combined into a rich sauce. Preferably not too chunky but not to a really thin consistency either.
- Pour the tomato sauce over the courgetti then add the other ½ small avocado or ¼ large avocado chopped on top of the sauce.
- Enjoy!
FEEL GOOD WITH FOOD…AND CARBS!