Courgetti Spaghetti with Tomato, Basil and Avocado Sauce

Courgetti Spaghetti with Tomato, Basil and Avocado Sauce

Courgetti Spaghetti with Tomato, Basil and Avocado Sauce

INGREDIENTS (Serves 2-3)

  • 1 red pepper, deseeded and sliced
  • 3 ½ tbsp apple cider vinegar
  • 3 ½ tbsp tamari
  • 2 large courgettes

For the sauce:

  • 100g sun-dried tomatoes, soaked
  • ½ avocado, peeled, pitted and chopped
  • 60g pine nuts
  • 5 fresh basil leaves
  • 1 garlic clove
  • 2 tbsp olive oil
  • Grated zest and juice of 1 lemon
  • Sea salt and freshly ground black pepper

PREPARATION

  1. Place the sliced red peppers in a bowl and pour over the tamari and apple cider vinegar. Cover and set aside to marinate.
  2. Take your spiraliser, mandolin or julienne slicer and get to work on the courgettes. Your goal is to create spaghetti or tagliatelle-like strips. Place your strips in a bowl ready for the sauce.
  3. Put all the sauce ingredients in a food processor and blitz. You’ll get a paste-like sauce, but if it’s too thick, add a small amount of water water to thin it out. Pour the sauce over the courgetti, stir well, top with the marinated peppers and serve.

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Written by Camille Bennett

Camille Bennett is our nutrition expert interested in fitness diet and doesn’t run out of delicious ideas for healthy and nutritional meals.

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