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.
- 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.