Ready in just three simple steps, this vegan basil pesto courgetti with tomatoes and chilli swaps pasta for courgette for a healthier twist.
It takes just four ingredients to make this dish; courgette, pesto, chilli flakes and cherry tomatoes. Using courgette instead of pasta is a great way to not only cut the carbs down but make sure you are adding to your five-a-day count. The pesto adds a delicious, warming flavour to the dish. Sprinkle with chilli flakes before serving.
Ingredients
- 4 courgettes
- Half of 190g jar Sacla’ Vegan Basil Pesto
- A sprinkle of chilli flakes
- 100g cherry tomatoes
WEIGHT CONVERTER
Method
- Use a spiraliser & courgettes to create your "courgetti"
- Boil the courgetti for 20 seconds, drain and stir-in the Pesto
- Add the cherry tomatoes & serve sprinkled with chilli flakes
Top tips for making vegan basil pesto courgetti with tomatoes and chilli
Make this dish even more colourful by spiralising carrot alongside courgette.
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Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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