Name: Low Carb Beetroot Courgetti
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 medium courgettes per person (roughly); 2 small cooked beetroots; generous handful of cashew nuts; ½ inch piece of ginger (roughly); ¼ cup homemade almond milk; ½ tsp garlic; handful of raw spinach (optional); 1 green chilli

Simple, filling, nourishing and to top it all off, low carb – this beetroot courgetti is delicious and creamy, an appetising lunch or dinner that is healthy too. If you want to add protein to this dish, simply use buffalo mozzarella, tofu, quorn or black beans (just some options of many!).

This low carb spaghetti alternative immersed in beetroot sauce (made using my homemade almond milk) is a great vegan option for a filling lunch or dinner. 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 (or your preferred milk or water); to make it runnier, use more. You can really make this beetroot 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 sauce that’s quick and simple to make (just blend your ingredients in a NutriBullet), this low carb beetroot courgetti is the perfect quick fix for your lunchtime or dinner needs.