Courgetti (‘pasta’ made of courgettes) is such a great invention! I bought a spiralizer the other day and I’ve used it quite often already. Using courgette instead of pasta is such an easy way to make your dinner vegan, carb free and super healthy! You’ve probably already figured out that ‘courgetti’ is a composition of courgette and spaghetti. In the US they often call it ‘zoodles’, combining the words zucchini and noodles.
On this page I’m sharing my favorite courgetti recipes.
This version is one of my favorites because it’s 100% plant based and still so tasty. It doesn’t feel like your only eating vegetables.
For 1 portion you spiralize 1/3 of a courgette and mix it with a handful of thawed spinach. While I microwaved that, I baked some mushrooms and sprinkled it with oregano.
This dish is vegan, paleo, gluten free, wheat free, low carb, high fiber and dairy free.
I made this version when I participated in the IKEA food challenge, so I used their vegetable balls and blue cheese. I spiralized 1/3 of a courgette and boiled it for 2 minutes. I baked the mushrooms and 5 vegetable balls. For the easy peasy blue cheese sauce I just melted 2 tablespoons of low fat creme fraiche and crumbled about 2 table spoons of blue cheese in, while simmering over low heat.
For this colorful, vegan version I tried something new. I baked rocket for a minute and stirred it through the microwaved courgetti. I like microwaving better than cooking, because more vitamins get lost while cooking and it keeps the courgetti a bit crispy. Furthermore I fried some mushrooms and sweet red pepper. That’s all! So this beautiful, tasty dish just consists of four vegetables!
For the version on the right, I used an unique ingredient: samphire. Samphire is a plant that grows near the sea. This herb, family of parsley has a crispy, salty taste. You can find it in most bigger supermarkets at the fish and sushi shelve. For 1 serving, poor boiling water over 50 grams of samphire, or leave it in boiling water for a minute or two. Spiralize 1/3 courgette (eggplant) and mix with the drained samphire. Cut 5 cherry tomatoes in half and sprinkle over your dish. You can leave it as is for a vegan, paleo version. You can microwave it for 2 minutes to have a warm version. For non-vegans you can sprinkle the dish with goat cheese.
This pesto courgetti is my favorite dish when I don’t have much time, it’s done in a jiffy! Just mix the spiralized courgette with a tablespoon of pesto and some cherry tomatoes cut in half. Add some fresh basil for more taste.