• Katie Brown

Raw Tomato & Basil Courgetti ⠀⠀

Every so often, it’s time to shake things up a little. With this in mind, I’ve decided to take a break from all the delicious sweet treats that seem to overload the recipe section of my blog. Today I’m sharing a super easy (very light!) meal or the perfect side dish. Fortunately, this recipe only requires a few ingredients and is also completely vegan friendly.

Due to our current quarantine lifestyle, I just want to point out that there are a few easy swaps, for example, if you only have tinned tomatoes – Use them instead, No pine nuts? No problem, I love salted cashews and peanuts in my savory dishes. You could top with this chicken, tofu, feta cheese or whatever takes your fancy.

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Raw Tomato & Basil Courgetti

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ You’ll need: ⠀ 1 courgette. spiralised⠀ Toasted pine nuts ⠀ 400g cherry tomatoes ⠀ 1/2 bunch basil ⠀ 1 clove garlic ⠀ 60 ml virgin olive oil⠀ Sea salt to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀ Method

  1. Place 200g of cherry tomatoes in a blender with garlic, olive oil and salt – blend well!

  2. Once blended, add the remaining tomatoes and basil – blitz slightly and leave the sauce chunky.

  3. Stir fry the courgetti until soft and when ready, pour the sauce over and garnish with basil and pine nuts. ⠀⠀

  4. Recipe submitted by Cru8 Foods (Not sponsored)⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Enjoy!

Katie x

P.s – You might like my easy yeast-free bread rolls recipe!

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