World Vegetarian Day: Courgetti Spaghetti

To celebrate World Vegetarian Day on October 1st, we are providing you with the ideal wine and vegetarian supper combination to accompany these warm, late-summer evenings. Accompanying our Courgetti Spaghetti is an avocado, tomato and basil sauce with a delicious bottle of Sauvignon Blanc from the Languedoc-Roussillon.

Courgetti spaghetti is a relatively new concept in which, surprisingly enough, you create your spaghetti in minutes from raw courgettes. If I can manage to convert my fussy friends into courgetti spaghetti fans with this recipe, then you should really give it a go! The fresh, creamy sauce combines perfectly with the tomatoes and courgettes to make a very enjoyable vegetarian meal. Its Dairy and Gluten free too!!

 Recipe adapted from Deliciously Ella

Courgetti Spaghetti with an avocado, tomato and basil sauce recipe

For two as a main or four as a starter

For the Spaghetti

-          2 courgettes

For the sauce

-          5 medium sized tomatoes

-          A handful of walnuts

-          1 avocado

-          1 garlic clove

-          2 tablespoons of olive oil

-          A handful of basil leaves

-          Quarter of a cucumber

-          Half a lime

-          A pinch of salt and a good sprinkle of pepper


Preheat the oven to 160C/140C fan/gas 3

Cut the tomatoes in half and put on a baking sheet. Sprinkle with a little of the olive oil. Roast for half an hour.

While the tomatoes are roasting, turn your courgettes into spaghetti. This can be done using either a julienne peeler, a cheese grater, a normal vegetable peeler for slightly thicker pasta or, if your kitchen is very well equipped, a vegetable spiralizer.

Then whiz up half the walnuts in a food processor until they become creamy (about five minutes). Add the avocado, garlic clove, olive oil, basil leaves (leave a few for decoration), the cucumber, lime and salt and pepper. Blend until smooth. If the sauce is a little thick, add a little bit of water to create a thinner consistency.

Mix together the sauce with the spaghetti.

You can either eat the spaghetti raw, or heat it and the sauce in a frying pan on a gentle heat for a couple of minutes.

I prefer mine raw in the summer months, but as the months grow colder I will heat them through.

Divide the spaghetti between two plates (or four if preparing as a starter) and top with the tomatoes, remaining nuts and a couple of leaves of basil.

Perfect with…

Le Clandestin Domaine Sainte-Marie-Des-Crozes, Sauvignon Blanc 2013 £10.99
France | Languedoc-Roussillon

Made from 100% Sauvignon Blanc, the grapes for this sprightly wine are unusually grown on the clay and limestone soils of the Languedoc-Roussillon region. The nose shows Sauvignon’s pungent character with blackcurrant leaf and lemon peel; the palate is minerally, fresh and full-flavoured with some richness courtesy of a twelve hour stint of maceration and some lees ageing. There is a real purity of flavour in this wine that is reminiscent of a good Sancerre.


Written by: Lucy Prosser

Lucy Prosser 


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