This fast and easy raw dish is light and fresh, making it perfect for summer when you don’t want to be cooking in a hot kitchen (especially with this heat wave we’re having). I love how filling it is without causing any bloat.

If you like pasta but want something a little lighter and lower carb, then courgette-spaghetti (courgetti) is for you! Spiralized courgette is a perfect base for any pasta sauce.

Simple pasta dishes are hard to beat, especially when you don’t have much time and you want something trusty, quick and tasty. Nowadays there are so many ‘healthy’ pasta substitutes hitting the grocery stores – from red lentil pasta to green pea, however, most of them aren’t low-FODMAP. The good news is that this veggie version is! Of course you could always make this pesto and have it on low-FODMAP pasta, if you prefer!

By swapping pasta for veg you are consuming a meal bursting with nutrients and giving your body loads of energy. I don’t cook my courgetti as I like the delicious crunch it has when eaten raw. The added bonus of this no-cook recipe is how quick and easy it is to make.

If you don’t have a spiralizer but want to try this recipe you could always use a vegetable peeler and peel your courgette into thin strips, the texture will be a little different due to the size but it’ll still be just as delicious! You could probably buy some pre:spiralized courgette at your local store but these are usually covered in plastic so for those environmentally conscious of you it’s best to use the peeler.

This healthy pasta alternative is a good way to use up all those summer courgettes. It’s delicious for lunch or as a light summer dinner. It only takes 15 minutes to make and there’s no cooking involved – making this easy recipe a great summer staple!

If you want to cook your courgette just sauté it for a couple of minutes on medium heat. Don’t over cook the courgetti as it’ll go soft and mushy, which won’t taste good! I think this is great hot or cold, I have it both ways. I usually like it hot for a light winter meal but cold as a summer dish.

This really is the perfect recipe for summertime when courgette, tomatoes, and basil are growing in abundance. The courgette makes a perfect base for this delicious dairy and nut free pesto. The fresh basil, tangy lemon and juicy tomatoes all make for a wonderful combination.

Enjoy!

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Raw Pesto Courgetti

Servings 4 servings

Author Tallulah

Ingredients

4 small courgettes washed
1/2 tsp salt optional
16 cherry tomatoes washed and halved

For the pesto:

1/4 cup pine kernels
1/4 cup pumkin seeds
3 cups fresh basil washed
1 tbsp tamari
2 tbsp garlic infused olive oil
1 lemon all the zest and 2 tbsp juice
salt and pepper to taste
40 g shelled hemp optional

Instructions

Spiralize the courgettes and leave them in a colander to drain. Optional cover with ½ tsp salt
Put your pine kernels, pumpkin seeds and basil in a blender and blend well
Add the remaining pesto ingredients and blend until smooth and well combined
Put the courgetti in a large mixing bowl, cover with the pesto, mix well so it’s evenly covered. Divide the courgetti into 4 bowls. Add the washed and halved cherry tomatoes, the (optional) shelled hemp - circa 1 dessert spoon per bowl and some basil leaves and the lemon zest (dividing evenly for all 4 bowls).
Enjoy!