This is one of my favourite meat-free recipes and can be whizzed up in no time at all. This vegan delight is full of vegetable goodness and thanks to the avocado, it packs a powerful hit of floate and B vitamins to keep your DNA in good repair.
Kate’s top tip
If you want a completely smooth sauce, I suggest you remove the skin from the roasted pepper. However, if you don’t mind a slightly grainy sauce or can’t be bothered to peel off the skins then simply leave this step out.
Don’t be tempted to skip toasting the pine nuts! Toasting is well worth it as it adds so much flavour to the sauce.
You will need a food processor or small blender to make the sauce and a spiralizer to make the courgetti. You will also need a baking tray lined with parchment paper.
What you need
What you need
1 red pepper, seeds removed and cut in half
1½ tbsp coconut oil, melted
2 large courgettes, ends trimmed off and spiralized to create courgetti
For the sauce
100g sun-dried tomatoes, drained
50g pine nuts, plus 2 tsp extra for serving, toasted
½ avocado, peeled and pitted
½ clove garlic, peeled
25g fresh basil leaves plus a few reserved for serving
Grated zest & juice ½ lemon
2 tbsp extra virgin olive oil
Salt and pepper
What you do
Pre-heat the oven to 180˚C.
Brush the inside of the peppers with half a teaspoon of melted coconut oil and place on your prepared baking tray.
Cook the pepper for approximately 30 minutes until the flesh has softened and the edges have charred.
Meanwhile, make the Courgetti Pomodoro by placing all the sauce ingredients in a food processor. Simply whizz until smooth. How easy was that!?
Once the pepper has softened, remove from the oven and leave it to cool slightly until the two pepper halves are cool enough to handle.
If you prefer a smooth sauce, peel off the roasted pepper skins and discard them.
Add the peppers to the liquidised sauce and give it one more whizz.
If the sauce looks a little thick, add a drop more oil or a drop of water. This totally depends on your personal taste and ultimately what texture you’d prefer to achieve.
Heat a frying pan, add the remaining tablespoon of coconut oil and as soon as the oil is hot, add the courgetti.
Season the courgetti generously and stir for a few minutes until the noodles are heated through.
At this point, you can either pour the sauce over the courgetti and toss well in the pan to combine, or transfer the warm noodles to a plate to serve with the sauce spooned over the top.
Serve immediately with the reserved pine nuts and basil leaves sprinkled over the top.