Courgetti with Spinach & Herb Sauce

Vegan-friendly and low in saturates making it a tasty and healthy lunch option.


1 large courgette

50g fresh spinach

3 basil or mint sprigs

1tbsp extra-virgin olive oil

2tbsp unsalted pistachios

Zest and juice 1⁄2 lemon

1 large tomato, diced

30g pitted kalamata olives

Pinch chilli flakes, to taste



Serves 2

  1. Use a spiraliser or peeler to make courgetti ‘noodles’.
  2. Whiz the spinach, basil or mint, oil, pistachios, lemon zest and juice in a blender until smooth.
  3. Toss the noodles in half the sauce and arrange on a plate with the diced tomatoes and olives.
  4. Drizzle with the remaining sauce and sprinkle with chilli flakes.