Raw Courgetti With A Chilli, Garlic & Mushroom Tomato Sauce


After eating my fair share of courgetti in Berlin, I found myself still craving this wonderful vegetable on my return home. Although I am not an owner of a fancy spiralizer, I brushed  the dust off of my Julienne Peeler and created the next best thing. Zoodles as some may call them, are delicious both raw or lightly fried, oozing with vitamin C and summer squash goodness. Twinned with a piping hot, chilli infused Italian sauce, the garlic and sun-dried tomatoes compliment the courgetti perfectly.

Serves 2


2 garlic cloves

1 small red onion

5 closed cup mushrooms

1 tbsp of sun-dried tomatoes

1 tin of chopped tomatoes

1 handful of spinach

1 medium courgette

1 tsp chilli flakes

1/2 tsp himalayan sea salt

1/2 tsp cracked black pepper

1 tsp olive oil

A juliette cutter peeler or spiralizer


Dice the red onion and garlic cloves and add them to a frying pan. Drizzle with olive oil and begin to brown. Meanwhile, chop the mushrooms into thin slices ready for frying. Using the julienne cutter peeler, peel the entire courgetti into long strips and set aside. Add the mushrooms to the pan and continue to stir until they are cooked through. Add a tin of chopped tomatoes to the vegetables, half of the chilli flakes and the salt and pepper seasoning. Leave to simmer for 5-10 minutes. Place the courgetti into the two serving bowls and add the sun-dried tomatoes. Sprinkle the leftover chilli flakes and season with salt and pepper if you desire. Allow the spinach to wilt by adding to the tomato sauce and remove from the heat when it has done so.

Pour the tomato sauce over the courgetti and enjoy!



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