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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 your 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 your noodles (this will not only add a great flavour to your noodles but will also draw out the moisture making your 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 your pesto place all of your ingredients into your blender or food processor and blend (depending on your 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 your chunky basil Pesto to your 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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