Ready in just three simple steps, this vegan basil pesto courgetti with tomatoes and chilli swaps pasta for courgette for a healthier twist.
It takes just four ingredients to make this dish; courgette, pesto, chilli flakes and cherry tomatoes. Using courgette instead of pasta is a great way to not only cut the carbs down but make sure you are adding to your five-a-day count. The pesto adds a delicious, warming flavour to the dish. Sprinkle with chilli flakes before serving.
Ingredients
- 4 courgettes
- Half of 190g jar Sacla’ Vegan Basil Pesto
- A sprinkle of chilli flakes
- 100g cherry tomatoes
WEIGHT CONVERTER
Method
- Use a spiraliser & courgettes to create your "courgetti"
- Boil the courgetti for 20 seconds, drain and stir-in the Pesto
- Add the cherry tomatoes & serve sprinkled with chilli flakes
Top tips for making vegan basil pesto courgetti with tomatoes and chilli
Make this dish even more colourful by spiralising carrot alongside courgette.
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