Courgette and Carrot Spaghetti with Red Pepper and Tomato Sauce

Christine Bailey

Vegan spaghettie with low sugar sweet and sour sauce

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.

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  1. 4 courgettes
  2. 4 carrots
  3. Pinch of sea salt
  4. Handful of basil leaves
  5. Italian seasoning
  6. Olives and cherry tomatoes, sliced to serve
  7. Macadamia Nut Cheese:
  8. 1 cup / 125g macadamia nuts
  9. ½ cup / 60g cashew nuts
  10. 1tbsp tamari or coconut aminos
  11. 2tbsp mirin or lemon juice
  12. 2-3 tbsp water
  13. 1tbsp nutritional yeast flakes
  14. Red Pepper Sauce:
  15. ½ cup pine nuts
  16. 1 red pepper
  17. 2tsp lemon juice
  18. 1tbsp tamari
  19. 2tsp xylitol
  20. 2 sundried tomatoes in oil, drained


  • 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.

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