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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.

VegetarianVeganHealthyQuickLow CarbNo-Cook

Estimated Nutrition

Per Serving Total
Calories 378 kcals 1512 kcals
Carbohydrates 14 grams 56 grams
Fat 31 grams 124 grams
Protein 10 grams 40 grams
Cook Time
0 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
4
tbsp
Lemon Juice
2
piece
Avocado
ripe, skinned, seeded and chopped
LegumesPulses
400
g
Butter Beans
tinned, drained
NutsSeeds
2
clove
Garlic
fat cloves
75
g
Basil
fresh, reserve some leaves for garnish
1
pinch
Chilli Flakes
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Extra Virgin Olive Oil
Vegetables
10
piece
Sun-Dried Tomatoes
6
piece
Courgettes
trimmed
1
piece
Red Chilli
chopped, for garnish

Steps

  • Blend pesto ingredients with 135ml water in a food processor until a rough paste forms.
  • Season with salt and pepper and set aside.
  • Peel the courgettes into spaghetti-like strands using a julienne peeler into a bowl.
  • Stir the pesto into the courgette strands until they are evenly coated.
  • Divide onto plates and garnish with avocado, basil leaves, chilli, and olive oil.