Courgette Spaghetti with Pesto Sauce by Marbella Club

The cuisine at Marbella Club focuses on nutritious, healthy meals that are perfectly light for a warm summer’s day on Spain’s south coast. This delicious ‘pasta’ dish does not contain any gluten or refined grains, thanks to the ‘courgetti’, making it suitable for those with a gluten intolerance or following a low carb diet. This completely vegan dish is bursting with nutrients, thanks to the raw courgettes, nuts, and plant-based parmesan alternative. This recipe is perfect for a fresh summer lunch and offers a great alternative to traditional pasta dishes.

The cuisine at Marbella Club focuses on nutritious, healthy meals that are perfectly light for a warm summer’s day on Spain’s south coast. This delicious ‘pasta’ dish does not contain any gluten or refined grains, thanks to the ‘courgetti’, making it suitable for those with a gluten intolerance or following a low carb diet. This completely vegan dish is bursting with nutrients, thanks to the raw courgettes, nuts, and plant-based parmesan alternative. This recipe is perfect for a fresh summer lunch and offers a great alternative to traditional pasta dishes.

Serves 2

INGREDIENTS

2 large courgettes 

4 cups basil leaves, packed 

2 cups spinach 

½ cup walnuts 

½ cup brazil nuts 

¼ cup olive oil (not extra virgin, as too strong in flavour) 

¼ cup water 

4 cloves garlic 

4 tablespoons lemon juice 

Handful alfalfa sprouts (as decoration)


Almond Parmesan 

Makes 1 pot 

1 cup raw almonds 

2 tablespoons nutritional yeast 

1 tsp garlic powder 

½ tsp sea salt 

METHOD

1. Cut the courgettes in long strings or use a spiralizer. Add salt and let them rest for 30 minutes. Drain the water off them and set aside. 

2. In a blender, place the basil, spinach, walnuts, brazil nuts, olive oil, garlic and lemon juice. Mix before setting aside.

3. For the almond parmesan, place all ingredients in a blender and process until your desired consistency.

SERVING THE DISH

Serve courgette spaghetti with pesto and sprinkle almond parmesan on top. You may add alfalfa sprouts as decoration. 

 

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