At the recent yogajuicewineanddine retreat by A’Distraction. we had multiple requests for recipes. We have decided to share a few of our favourites with you. Today we bring you a very simple, healthy and colourful dish.
Courgette + Spaghetti = Courgetti
You need a simple tool called a spiralizer to create spaghetti from courgettes/ zucchini or you can use a julienne peeler to cut the courgette into thin strips. We use a small handheld gadget (pictured below) from Oxo to create our courgetti.
Courgetti can be served with a range of sauces, herbs or dressings. In this case, we opted for a fresh basil pesto topped with marinated chopped tomatoes and feta cheese rolled in dried oregano.
However, it can be made with a range of different herbs, spinach or rocket, and using different nuts, like cashews or walnuts. You can experiment with your favourite herbs and nuts, as well as introduce additional ingredients like sun-dried tomatoes or lemons.
To retain the bright green herb colour, you can opt to blanch your herbs before blending and also chill the olive oil in the fridge before using it.
Pair pesto with courgetti to cut down on pasta (refined food) and up your vegetable intake at the same time.
Courgetti 4 large courgettes (1 per person) Use a spiraliser to turn the courgettes into 'spaghetti'. Make sure to snip the strands at regular intervals. This makes them easier to eat. You can opt to eat the courgetti raw with your choice of sauce. Alternatively, you can blanch them in boiling water for a few seconds. This is helpful for those who find it hard to digest raw veg.
Basil Pesto 100g fresh basil leaves (you can opt to blanch the basil for a few seconds) 1/2 a garlic clove (start with half then add more if needed) handful of toasted pine nuts extra virgin olive oil (cooled in fridge) generous handful of grated parmesan cheese alternatively, replace cheese with nutritional yeast and almond flour for a vegan pesto 2 tomatoes, peeled, chopped and marinated in olive oil, salt and pepper some feta cheese rolled in dried oregano
Method 1. In a food processor or blender, blitz basil, garlic and pine nuts with a couple of tablespoons of olive oil. 2. Season with salt and pepper and add more oil as required to create an oozy consistency. 3. We prefer to fold in the grated parmesan at the end rather than in the blender. 4. In a large serving bowl mix the pesto into your courgetti. 5. Garnish with tomatoes and crumble feta over the courgetti.