The warm weather and sunshine we are currently enjoying (is summer here?!). Often it’s too easy to turn to grazing on unhealthy stuff, or ordering take-out in the evenings. We sometimes look for any excuse to not have to cook. Well this recipe is so simple and tasty you’ve no excuse. 😉 Courgetti are light and refreshing, but flavourful all the same.
This recipe is a great way to get loads of healthy veg into pasta lovers, in the summer time. The zoodles or courgette spaghetti are just as good as the real thing, especially when coated in a tasty sauce! This recipe is high in fibre, protein and also vitamin C from the tomatoes. This recipe is dairy and gluten free, and 100% vegan of course 🙂
If you don’t have a spiralizer (I bought a hand held one online for €7) you can use a vegetable peeler and make shaved courgette alternatively. I usually do a combination of courgette and carrots for a mix of textures.
Ingredients – for 2 people as a lunch
1 large courgette (or 2 smaller ones)
60g fresh rocket leaves
150g of chickpeas (I pre soaked and cooked mine use tinned if you prefer)
100g sun dried tomatoes (rehydrate by soaking in boiling water for 10 minutes)
1 clove of garlic
A handful of fresh basil leaves
2 tbs extra virgin olive oil
Juice of half a lemon
1 tbs of tomato paste
2 tbs water
Sea salt and fresh black pepper
Spiralize or shave the courgette and carrot into a large bowl
Add the tomatoes, oil, water, tomato paste, garlic, lemon juice and basil to a blender and mix
Add the water to loosen the sauce season with salt and pepper
Combine the chickpeas, courgettie, carrot, rocket and sauce well
Serve fresh, enjoy al fresco, simple!