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Who needs pasta when you can make ‘courgetti’? A great way to utilise this seasons delicious courgettes.
Servings 0

Ingredients

  • 8 baby plum tomatoes 4 halved and 4 whole
  • Olive oil
  • ½ garlic crushed
  • 1 tbsp balsamic vinegar
  • 1 large courgette spiralised or very thinly shredded into noodles
  • 2 tbsp vegan pesto
  • 1 tbsp toasted pine nuts

Instructions

  • Toss the tomatoes with 1 tsp oil, garlic and balsamic vinegar and some seasoning. Tip into a frying pan and cook for 5 minutes until the whole tomatoes start to burst and they are coated in the balsamic.
  • Pour a kettle of hot water over the courgette spaghetti and blanch for 30 seconds. Drain really well.
  • Toss with the pesto and season well.
  • Stir, coating the noodles, then add the tomatoes and toasted pine nuts to serve your courgetti.