courgetti with vegan pesto

Quick & Easy

Courgetti with vegan pesto

This quick, gluten-free, vegan courgetti is a delicious and healthy alternative to traditional pasta pesto.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

400g tin butter beans, drained
2 fat garlic cloves
10 sun-dried tomatoes
75g/2½oz fresh basil, reserve a few leaves to garnish
4 tbsp lemon juice
pinch chilli flakes
salt and freshly ground black pepper
6 courgettes, trimmed
2 large ripe avocados, skin and seeds removed, chopped
red chilli, chopped, for garnish
2 tbsp extra virgin olive oil

Directions

For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.
For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl.
Dollop the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated.
To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil.