Spinach Pesto Courgetti

Spinach Pesto Courgetti

A hot and nourishing meal in 15 mins. This spinach pesto courgetti is a healthy alternative to traditional spaghetti, made with homemade pesto and spiralized courgette.

You can add any protein to your spinach pesto courgetti: any cheese like buffalo mozzarella or paneer (for vegetarians), or for a vegan option, you can add black beans, tofu or vegan cheese. If you’re not vegetarian or vegan you can even add chicken or salmon.

Making the pesto yourself is a great way of personalising your dish to suit your tastes. This pesto is made with spinach and cashews, however, you can alter how much of each ingredient or how much seasoning you add to your sauce depending on what you like.

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For more delicious courgetti recipes, take a look at my nourishing Low Carb Beetroot Courgetti, my warm and filling Cauliflower, Tofu & Courgetti Soup, my creamy Courgetti Alfredo and my nutritious Beetroot-Cashew Sauce Courgetti.

Click here to check out my homemade Spinach Pesto recipe. This tasty sauce is perfect for your spaghetti, courgetti or sandwich recipes.

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Prep Time5 minsCook Time3 minsTotal Time8 mins

Ingredients
 1 courgette
 1 handful of spinach
 ½ tsp chopped garlic
 1 handful raw cashew nuts
 1 tbsp olive oil
 ¼ cup Nutritional Yeast (gives it the parmesan taste)
 1 tsp Himalayan salt
 black pepper to taste
 1 small piece of fresh ginger (roughly 1/2 inch)
 ½ cup water (if you want it less saucy, add 1/4 cup water to make it thicker)

Method
1

Spiralize a courgette and keep aside whilst you prepare the spinach pesto

2

Into a NutriBullet, throw in a handful of spinach, your chopped garlic, raw cashew nuts, olive oil, nutritional yeast and salt

3

Add black pepper and your small piece of ginger

4

Pour in 1/2 cup of water or 1/4 cup if you want it more pesto thick rather than saucy runny

5

Blitz all the ingredients

6

Place your raw courgetti onto a pan (no oil needed), and cook on high heat for 1-2 mins. Make sure the heat is on high to burn off any water released and keep the courgette crispy

7

Add your pesto to the courgetti and mix. Turn off the heat as soon as the dish is hot enough to eat. No need to cook further.

8

Serve hot

9

Optional: garnish with toasted cashew nuts

Ingredients

Ingredients
 1 courgette
 1 handful of spinach
 ½ tsp chopped garlic
 1 handful raw cashew nuts
 1 tbsp olive oil
 ¼ cup Nutritional Yeast (gives it the parmesan taste)
 1 tsp Himalayan salt
 black pepper to taste
 1 small piece of fresh ginger (roughly 1/2 inch)
 ½ cup water (if you want it less saucy, add 1/4 cup water to make it thicker)

Directions

Method
1

Spiralize a courgette and keep aside whilst you prepare the spinach pesto

2

Into a NutriBullet, throw in a handful of spinach, your chopped garlic, raw cashew nuts, olive oil, nutritional yeast and salt

3

Add black pepper and your small piece of ginger

4

Pour in 1/2 cup of water or 1/4 cup if you want it more pesto thick rather than saucy runny

5

Blitz all the ingredients

6

Place your raw courgetti onto a pan (no oil needed), and cook on high heat for 1-2 mins. Make sure the heat is on high to burn off any water released and keep the courgette crispy

7

Add your pesto to the courgetti and mix. Turn off the heat as soon as the dish is hot enough to eat. No need to cook further.

8

Serve hot

9

Optional: garnish with toasted cashew nuts

Spinach Pesto Courgetti

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