Courgetti with Tomato and Avocado Sauce

Don't be afraid of courgetti (courgette spaghetti) if you've never attempted them before. 

They're super easy to make a taste really good!

Mine were inspired by a vegan restaurant I went to in Berlin almost a year ago and I have always been meaning to recreate them.

Suitable for vegetarians, vegans, and raw-foodies. (You can even add some fried pancetta cubes if you find someone frowning at the lack of meat.)

Ingredients (Serves 4)

  • 4-5 courgettes
  • 2-3 tbsp olive oil (extra virgin if possible)
  • 3 large cloves garlic
  • 2 large, ripe avocados
  • 5 large ripe tasty tomatoes – eg ‘beefsteak’ variety
  • ½ medium red chilli (optional depending on your spice tolerance)
  • 15 fresh basil leaves (a good handful)
  • 1 red onion
  • Zest and juice of a lime
  • Salt and black pepper (don't be stingy here)

Method

  • Hollow out the avocados and roughly chop 4 tomatoes, the chilli, garlic, onion.
  • Put all of these and the lime juice and zest, basil leaves and pepper & salt in a blender and whizz. (If you find it's too thick, add some vegetable broth till it has a good consistency)

I had Louisa's amazing NutriBullet to help me with this. So much fun!

  • To make the courgetti, use a spiralizer if you have one (easily found on amazon) or just use a grater like I did. Use the largest holes for this (the ones you would use for grating cheddar)
  • Chop the last tomato into cubes
  • Now mix the cougetti and the avocado sauce together in a bowl.
  • To serve, plate up the courgetti and add the tomato cubes on the top of each plate
  • Done! (That wasn't so hard, was it? And you didn't spend ages slaving over a stove in the kitchen!)

You could also wrap it up and have it to go!

Louisa's idea - folding it to a wholemeal wrap