Courgette and Carrot Spaghetti with Red Pepper and Tomato Sauce

Christine Bailey

This is a great recipe which can be adapted for other vegetables too. I also use the cheese and sauce to make a raw lasagne with long strips of courgettes in layers. I love using my Lurch Spiraliser for this recipe but if you don’t have one you can use a swivel peeler instead.

Serves 4.
Prep Time: 12 minutes

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Ingredients

4 courgettes
4 carrots
Pinch of sea salt
Handful of basil leaves
Italian seasoning
Olives and cherry tomatoes, sliced to serve
Macadamia Nut Cheese:
1 cup / 125g macadamia nuts
½ cup / 60g cashew nuts
1tbsp tamari or coconut aminos
2tbsp mirin or lemon juice
2-3 tbsp water
1tbsp nutritional yeast flakes
Red Pepper Sauce:
½ cup pine nuts
1 red pepper
2tsp lemon juice
1tbsp tamari
2tsp xylitol
2 sundried tomatoes in oil, drained

Serves 4.
Prep Time: 12 minutes

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Method

Using a spiraliser turn the carrot and courgette to create long noodles. Place in a bowl and sprinkle with salt.
Place all the ingredients for the nut cheese in a high speed blender. Blend until smooth – you may need to add a little water to get the right consistency.
Mix all the pepper sauce ingredients together, adding a little water to get to the right consistency.
Rinse the vegetable spaghetti and dry well with kitchen towel. Place in a clean bowl and add the basil leaves, tomatoes and olives and seasoning. Mix in the cheese then serve drizzled with the pepper sauce.