Go Back
Print

Courgetti in Avocado, Cashew & Basil Sauce with Roasted Tomatoes

A tasty, super-quick, plant-based bowl of goodness that’s much lighter than traditional pasta and sauce. Contains at least 3 portions of fruits and vegetables per person.

Course Main Course
Cuisine Vegetarian, Vegan, low carb, plant-based
Keyword courgetti, plant-based, vegan
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 people

Ingredients

For the roasted tomatoes:

  • 160 g tomatoes (cherry or medium tomatoes) halved or quartered
  • 2 tsp balsamic vinegar
  • salt & pepper to taste
  • 0.5 tbsp olive oil

For the Avocado, Cashew & Basil Sauce:

  • 1 large ripe avocado peeled, stone discarded
  • 1 lemon (juice only)
  • 40 g broken cashews
  • 1 clove garlic peeled & chopped
  • 1 tbsp olive oil
  • 1-2 tbsp balsamic vinegar
  • 1 handful basil leaves
  • salt & pepper to taste
  • water as needed (start with a splash)

For the Courgetti:

  • 2 medium courgettes (approx 320g) topped & tailed
  • 2 tsp olive oil
  • salt & pepper to taste

To Serve:

  • 1 tbsp hemp seeds (optional)
  • Drizzle of olive oil (optional)
  • basil leaves, shredded (optional)

Instructions

For the roasted tomatoes:

  1. Pre-heat oven to 220c/425F/Gas 7.

  2. Put the halved or quartered tomatoes onto a roasting tray, drizzle with balsamic vinegar & olive oil then season with salt and pepper.

  3. Cook for 10-12 minutes until starting to char at the edges. Turn the oven up if necessary to ensure tomatoes char without going too soft. Set aside.

For the Avocado, Cashew & Basil Sauce:

  1. While the tomatoes are roasting, put all the ingredients for the sauce (starting with only 1 tbsp of balsamic) in a processor or use a stick blender to whizz together until smooth. Taste and add more balsamic, lemon, salt & pepper if needed. To thin the sauce, blend in a little more water and/or olive oil. Set aside.

For the Courgetti:

  1. Using either a julienne peeler or a spiralizer, cut the courgettes into long strands.

  2. Heat the olive oil in a frying pan over a medium heat then add the courgette strands. Season with salt & pepper and cook, stirring, for 2-3 minutes until warmed through and slightly wilted. Take off the heat.

  3. Stir the Avocado, Cashew & Basil Sauce through the courgette strands until they're evenly coated in sauce.

To serve:

  1. Divide the courgetti and sauce between 2 bowls. Top with the roasted tomatoes along with any juices from the roasting tray.

  2. If liked, scatter over hemp seeds, drizzle with olive oil and top with shredded basil leaves before serving.