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Courgetti with Basil Pesto

Tideford Organics

Courgetti (or “Zoodles”) 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 armour and subs in perfectly for a bowl of spaghetti. We love it with a good dollop of homemade vegan pesto.

Serves 2

  1. FOR THE COURGETTI/ZOODLES:
  2. 2 x courgettes (zucchini)
  3. A dash of olive oil
  4. A spiraliser
  5. FOR THE TOPPING:
  6. 2 tbsp Tideford Organics Vegan Basil Pesto (or your favorite pesto)
  7. A handful of pine nuts, for decoration

  • Pop your courgettes (zucchini) 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 (zucchini) is nicely al dente, stir through the pesto quickly, whilst it’s still over the heat.
  • Sprinkle with pine nuts and serve immediately.

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