This is a great recipe which can be adapted for other vegetables too. I also use the cheese and sauce to make a raw lasagne with long strips of courgettes in layers. I love using my Lurch Spiraliser for this recipe but if you don’t have one you can use a swivel peeler instead.
Difficulty – Easy
Time – 15 minutes
Serves – 4
What’s good about it?
Using a spiraliser is a fabulous way to create veggie noodles to cram in more vegetables and reduce the overall carbohydrate content in dishes. Carrots and other root vegetables as well as courgette, sweet potato are ideal for using and create a lovely vibrant colour to dishes too. If you wish to soften them you can quickly saute the noodles in a pan with a little coconut oil or olive oil.
- Using a spiraliser turn the carrot and courgette to create long noodles. Place in a bowl and sprinkle with salt.
- Place all the ingredients for the nut cheese in a high speed blender. Blend until smooth – you may need to add a little water to get the right consistency.
- Mix all the pepper sauce ingredients together, adding a little water to get to the right consistency.
- Rinse the vegetable spaghetti and dry well with kitchen towel. Place in a clean bowl and add the basil leaves, tomatoes and olives and seasoning. Mix in the cheese then serve drizzled with the pepper sauce
Did you Know?
Nutritional Yeast flakes are a lovely way to add extra B vitamins to your dish and give your sauce a delicious cheesy flavour. If you are vegan try and get the brand which is fortified in B12.
- 4 courgettes
- 4 carrots
- Pinch of sea salt
- Handful of basil leaves
- Italian seasoning
- Olives and cherry tomatoes, sliced to serve
Macadamia Nut Cheese
- 1 cup / 125g macadamia nuts
- ½ cup / 60g cashew nuts
- 1tbsp tamari or coconut aminos
- 2tbsp mirin or lemon juice
- 2-3 tbsp water
- 1tbsp nutritional yeast flakes
Red Pepper Sauce
- ½ cup pine nuts
- 1 red pepper
- 2tsp lemon juice
- 1tbsp tamari
- 2tsp xylitol
- 2 sundried tomatoes in oil, drained