Beetroot-Cashew Sauce Courgetti

Beetroot-Cashew Sauce Courgetti

This beetroot-cashew sauce courgetti is the simplest, most filling, lowcarb meal I make and because it’s piping hot food it’s so comforting and nourishing too. This delicious vegan bowl is made with homemade almond milk so everyone can enjoy this recipe.

If you want to add protein to this dish, simply use some buffalo mozzarella (for non-vegans), tofu, quorn or black beans – these are just some options of many!

Benefits of a Homemade Sauce

 Using a homemade sauce for your courgetti allows for complete control over taste – so you can tailor your food to your own preferences (perhaps you want a stronger ginger taste, or more garlic – simply adjust the measurements to your liking!). You can even change the consistency of your sauce to make it as thick or runny as you like it – to make it creamier and thicker, use less almond milk; to make it runnier, use more. You can really make this beetroot-cashew sauce a custom one to suit all your tastes.

A Little on Courgetti…

Also referred to as zucchini noodles (or zoodles!), spiralized courgettes are an excellent low carb alternative to traditional spaghetti pasta. They retain all the goodness of courgettes whilst offering a pasta replacement. Courgetti are great to use if you’re on a time limit – they only take about 2 minutes to cook, which is another reason to love these low carb pasta substitutes. Paired with a beetroot-cashew sauce that’s quick and simple to make (just blend your ingredients in a NutriBullet), this low carb beetroot-cashew courgetti is the perfect quick fix for your lunchtime or dinner needs.

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Prep Time10 minsCook Time5 minsTotal Time15 mins

Ingredients
 2 medium courgettes per person (roughly)
 2 small cooked beetroot
 handful raw spinach
 ½ cup cashew nuts
 ½ inch piece of ginger
 ½ tsp Himalayan salt
 ¼ cup 15min mom almond milk
 ½ tsp garlic
 1 green chilli (optional)

Method
1

Blend all the ingredients except the courgettes in a NutriBullet

2

Spiralize 2 medium sized courgettes

3

Heat the courgettes for 1-2mins in a pan or wok, on high heat turning regularly as not to burn (no oil required)

4

2-3 mins later add the beetroot sauce to the courgetti

5

Serve hot

6

Want to add protein? Buffalo Mozzarella, tofu, quorn, black beans... are just some options!

Ingredients

Ingredients
 2 medium courgettes per person (roughly)
 2 small cooked beetroot
 handful raw spinach
 ½ cup cashew nuts
 ½ inch piece of ginger
 ½ tsp Himalayan salt
 ¼ cup 15min mom almond milk
 ½ tsp garlic
 1 green chilli (optional)

Directions

Method
1

Blend all the ingredients except the courgettes in a NutriBullet

2

Spiralize 2 medium sized courgettes

3

Heat the courgettes for 1-2mins in a pan or wok, on high heat turning regularly as not to burn (no oil required)

4

2-3 mins later add the beetroot sauce to the courgetti

5

Serve hot

6

Want to add protein? Buffalo Mozzarella, tofu, quorn, black beans... are just some options!

Beetroot-Cashew Sauce Courgetti

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