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Courgetti Spaghetti Recipe

Courgetti Spaghetti

Dinner is served with this fantastic courgette spaghetti and roasted veg tomato souce recipe. Impress your family, friends and maybe even yourself with this simple but delicous, made from scratch dish. It’s a fantastic lighter dinner that’s as vibrant in flavour as it looks on the plate, it’s a great vegan alternative to fresh pasta.

Prep Time: 10-15 mins
Cooking Time: 30-40 mins
Makes: min 4-5 servings

What You'll Need

3 Organic Courgettes

2 Organic White Onions

2 Organic Peppers
One red and one yellow, green may be added if desired.

580g Organic Vine Tomatoes

2 organic Aubergines

200g Organic Chesnut Mushrooms

3-4 Garlic Cloves

5 Leaves Fresh Basil

4 Teaspoons Dried Oregano
Fresh oregano can also be used

1 1/2 Teaspoons Granulated Sugar

Sea Salt and Cracked Black Pepper

Olive Oil

Courgette Spaghetti with Roasted Vegetable Tomato Sauce
Courgetti Spaghetti with Roasted Vegetable Tomato Sauce Recipe

How to Make

1. Preheat the oven to 200ºC.
 
2. Wash all of the vegetables, dice the aubergine and slice the mushrooms and peppers.
 
3. Put the chopped veg in a roasting tin, then drizzle with olive oil, season with salt and pepper. Place half of the vine tomatoes on top of the veg and roast until soft and slightly brown in places.
 
4. While the veg is roasting, thinly slice the onion and garlic, and fry in a saucepan with a drizzle of olive oil until the onions have softened and turned a very slight golden colour.
 
5. Add the rest of the tomatoes to the saucepan along with the sugar. If you are using dried oregano add it in now. 

6. Turn the heat down to low and allow the tomatoes to cook, stirring occasionally.
 
7. As the tomatoes are cooking, spiralise the courgettes and place in a bowl lined with kitchen roll
Tip: the courgette spaghetti will release a fair amount of water as it’s cooking so it’s best to try and soak up as much excess liquid as possible before cooking.
 
8. Once the veg have been roasted and the tomatoes in the saucepan cooked, remove the vegetables from the oven and pick out the tomatoes and red peppers, then add them to the saucepan.
 
9. Add a few tablespoons of water to the saucepan and blend the mix using a hand blender. Then tear and add the fresh basil leaves and blend again.
 
10. Add the roasted veg to the tomato sauce then leave the sauce to simmer. Cook the courgette spaghetti in a wok or frying pan for 4-5 mins turning with tongs until lightly cooked through.
Tip: it’s key not to overcook the spaghetti as it will become more watery.
 
11. Dish the spaghetti out and top with the sauce, if desired, sprinkle over grated cheese and place a couple of fresh basil on top, then serve and enjoy!  

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