Courgetti Arrabiata

This raw food version of spaghetti can be served as a simple salad or as a main. It's a low-calorie and gluten-free alternative to pasta and easy to make if you have the right tools (though even a simple vegetable peeler will suffice). Not only is it satisfying, but it's also packed with vitamins. Once you've mastered Courgetti, you can use the same technique with other kinds of vegetables, including carrots, sweet potatoes, celeriac or turnip.
Preparation time: 20 mins

INGREDIENTS

Serves 2
For the courgetti
  • 4 courgettes
  • a handful of sun-dried tomatoes
  • a handful of chopped fresh basil
  • pitted black olives
  • pumpkin seeds or toasted pine nuts to serve
For the raw arrabiata
  • 1 organic tomato
  • 1 red pepper
  • 6 sun-dried tomatoes
  • 1 garlic clove
  • 1 tbsp cold-pressed extra virgin olive oil
  • 1 tsp apple cider vinegar
  • a good pinch of dried chilli flakes or ½ red chilli de-seeded
  • sea salt and black pepper to taste

You don’t need to buy a spirilizer to make courgette spaghetti. A julienne peeler is cheap and will do the same job or a vegetable peeler will make nice shaved pieces of courgette.

For the arrabiata sauce, blend all the ingredients until smooth.

Add as much sauce to the courgette as you’d like and mix well. Top up with a handful of chopped fresh basil, sundried tomatoes, pitted black olives and toasted pine nuts or pumpkin seeds.

You can also serve this dish with salmon or grilled chicken. Enjoy!

TIP A homemade pesto is also a great alternative to the arrabiata sauce.

Nut Free, Gluten Free, Vegetarian, Vegan, Dairy Free, Refined Sugar Free,