Courgette Spaghetti with Pesto Sauce by Marbella Club
- 27 October 2017 27 October 2017
The cuisine at Marbella Club focuses on nutritious, healthy meals that are perfectly light for a warm summer’s day on Spain’s south coast. This delicious ‘pasta’ dish does not contain any gluten or refined grains, thanks to the ‘courgetti’, making it suitable for those with a gluten intolerance or following a low carb diet. This completely vegan dish is bursting with nutrients, thanks to the raw courgettes, nuts, and plant-based parmesan alternative. This recipe is perfect for a fresh summer lunch and offers a great alternative to traditional pasta dishes.
2 large courgettes
4 cups basil leaves, packed
2 cups spinach
½ cup walnuts
½ cup brazil nuts
¼ cup olive oil (not extra virgin, as too strong in flavour)
¼ cup water
4 cloves garlic
4 tablespoons lemon juice
Handful alfalfa sprouts (as decoration)
Makes 1 pot
1 cup raw almonds
2 tablespoons nutritional yeast
1 tsp garlic powder
½ tsp sea salt
1. Cut the courgettes in long strings or use a spiralizer. Add salt and let them rest for 30 minutes. Drain the water off them and set aside.
2. In a blender, place the basil, spinach, walnuts, brazil nuts, olive oil, garlic and lemon juice. Mix before setting aside.
3. For the almond parmesan, place all ingredients in a blender and process until your desired consistency.
SERVING THE DISH
Serve courgette spaghetti with pesto and sprinkle almond parmesan on top. You may add alfalfa sprouts as decoration.