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Courgette Pasta with a Basil Pesto

Freshly spiralised courgette noodles with a creamy flavour packed basil pesto. The perfect light meal. Use this as a whole meal or an addition to a larger meal. Easy and fun to make. To make finding and buying all the ingredients as easy as possible for you I have provided links to everything in my ingredients lists.

  • Cuisine: Vegan
  • Preparation Time: 10 Mins
  • Total time: 10 Mins
  • Servings: Makes 4 Good Portions (approx)
  • Allergens: Celery
  • Storage: Will keep in the fridge well for up to 48 hours


For the Base Noodles: (makes enough for 4 good portions)

  • 2 medium courgettes
  • 1/2 a cucumber

For the Pesto: (makes enough pesto for 4 portions)


For The Noodles:

  • Top and tail the courgettes and cucumber and spiralize into a large mixing bowl – you now have vegetable noodles in seconds.
  • Take a little pinch of pink himalayan salt and the juice of half a lemon and massage into the noodles (this will not only add a great flavour to the noodles but will also draw out the moisture making the noodles a lot softer, straighter and much nicer to eat). This will take about 5-10 minutes to happen, so you can make the pesto whilst you leave them to soften.

For the Basil Pesto:

  • To make the pesto place all of the ingredients into the blender
  • or A food processor and blend (depending on the blender you may need to add a touch of filtered water to help it, if you do make sure to check and adjust the season and adjust accordingly).
  • When I make this pesto I like to keep it a little chunky, so therefore don’t blend it for too long and I normally just tend to pulse it rather than a constant blend.

To Finish:

  • Strain off any excess water that has been drawn from the noodles and chop them a little bit using scissors to make bit more manageable and shorter for ease of eating.
  • Mix in the chunky basil Pesto to the noodles.
  • Add in any extras you want to (tomatoes and red peppers are great and give it some really nice colour and crunch).
  • Garnishing with mixed seeds or coconut is great also.
  • I love to always have a little pot of mixed seeds to add for garnishing.

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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