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A big bowl of courgetti spaghetti with diced summer mediterranean vegetables.

Courgetti spaghetti with vegetables.

Juliette | Flourishing Kitchen
A fabulous, colourful raw vegan courgetti recipe with late summer vegetables and a tangy caper vinaigrette. Topped with fresh basil leaves.
5 from 18 votes
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Prep Time :15 minutes
Total Time :15 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Servings :1

Equipment

  • Paring knife.
  • Chopping board.
  • Spiraliser or julienne peeler.
  • Bowl.
  • Fork and spoon.

Ingredients
  

  • 1 large or 2 small courgettes
  • 1 yellow pepper cheek
  • a big handful of cherry tomatoes
  • a handful of olives
  • 2 small spring onions
  • a handful of fresh basil leaves

Dressing.

  • 1 tablespoon extra virgin olive oil.
  • ½ tablespoon of red wine vinegar.
  • 1 heaped teaspoon capers in vinegar.
  • 1 small clove garlic.

To serve (optional).

  • vegan parmesan or some nutritional yeast.

Instructions
 

  • First, turn the courgette into fine noodles using a spiralizer or julienne peeler. Place them into a bowl.
  • Using the paring knife, dice the yellow pepper relatively small. Remove the stones from the olives and discard them. Slice the cherry tomatoes and olives in half. Keep the vegetables a similar size if you can. Finely slice the spring onions.
  • To make the dressing, finely slice the garlic and turn it into a small bowl. Add the olive oil, red wine vinegar and capers. Give this all a stir to mix the dressing together evenly.
  • Add the vegetables and olives into the bowl of courgette noodles. Pour over the dressing and lightly toss it all together with a fork and spoon. Top with fresh basil leaves before serving. Add salt and pepper to taste.