Courgetti Spaghetti with Tomato and Butter Bean Pesto

A quick, no-cook vegan dish featuring julienned courgettes tossed in a creamy sun-dried tomato and butter bean pesto.

Vegetarian Vegan Healthy Quick Low Carb No-Cook

Estimated Nutrition

Calories

378

kcal / serving

1512 kcal total

Carbs

14g

per serving

56 g total

Fat

31g

per serving

124 g total

Protein

10g

per serving

40 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

tbsp

Lemon Juice

piece

Avocado

ripe, skinned, seeded and chopped

LegumesPulses

400

Butterbeans

tinned, drained

NutsSeeds

clove

Garlic

fat cloves

Basil

fresh, reserve some leaves for garnish

pinch

Chili Flakes

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

piece

Sundried Tomatoes

piece

Courgette

trimmed

piece

Red Chilli

chopped, for garnish

Method

Divide onto plates and garnish with avocado, basil leaves, chilli, and olive oil.

Stir the pesto into the courgette strands until they are evenly coated.

Peel the courgettes into spaghetti-like strands using a julienne peeler into a bowl.

Season with salt and pepper and set aside.

Blend pesto ingredients with 135ml water in a food processor until a rough paste forms.