Low Carb Tomato Basil Courgetti


Low carb tomato basil courgetti
Prep Time: 10M
Cooking Time: 15M
Serves: 4

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  • 350g sweet potatoes, peeled and diced
  • 40g goji berries
  • 2 tbsp Pulsin Soya Protein Powder (you can substitute for pea protein powder as an alternative)
  • 2-3 tbsp water
  • 4 tbsp lemon juice
  • 2 plump garlic cloves, crushed
  • Salt and pepper
  • 3 large courgettes
  • 90g sundried tomatoes, drained
  • 2 tbsp olive oil
  • 5 tbsp nutritional yeast
  • 1 tbsp tamari or soya sauce
  • 28g fresh basil leaves
  • To decorate: basil leaves, slices of sundried tomato and a handful of black olives

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

This dish is not only healthy, but easy to make and with a delicious balance of flavours; with saltiness from the olives contrasting with the sweetness of the sauce and fragrance of the basil.



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  • Soak the cashews and goji berries in a small bowl of water for 2-3hrs to soften them. Then drain
  • Peel the sweet potato, dice and then steam for 12-15 mins until very soft
  • In a blender or food processor, add all the ingredients except for the courgettes. Blitz to form a smooth paste
  • Spiralise the courgettes. If you do not have a spiraliser, using a vegetable peeler, you can make courgette peelings instead
  • Mix the sauce together the courgette spaghetti (courgetti). Season with salt and pepper. Plate up
  • Decorate with fresh basil leaves, slices of sundried tomato and olives

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