Courgetti spaghetti with tomato and butter bean pesto
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
This super-quick, no-cook, no-fuss vegan dish is a delicious and healthy alternative to traditional spaghetti pesto. Equipment and preparation: For this recipe, you will need a julienne peeler. This meal provides 378 kcal, 10g protein, 14g carbohydrate (of which 5g sugars), 31g fat (of which 6g saturates), 11g fibre and 0.9g salt per portion.
Method
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For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.
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For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl.
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Scrape the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated.
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To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil.
Ingredients
For the pesto
- 400g tin butter beans, drained
- 2 fat garlic cloves
- 10 sun-dried tomatoes
- 75g/2½oz fresh basil, reserve a few leaves to garnish
- 4 tbsp lemon juice
- pinch chilli flakes
- salt and freshly ground black pepper
For the courgetti spaghetti
- 6 courgettes, trimmed
- 2 large ripe avocados, skin and seeds removed, chopped
- red chilli, chopped, for garnish
- 2 tbsp extra virgin olive oil
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