Posts Tagged ‘courgette’

Green Pasta, two ways.

Today we had green pasta, and “green pasta” for lunch. The first, is a firm family favourite, SO easy, and really delicious. My youngest daughter asked if she could have it for breakfast sometimes! ūüôā ¬†It is simply wholewheat pasta, with a mashed avocado sauce. (maybe a pinch of salt got in there too…)¬† Then make a little plate up with your favourite raw veggies, and lunch is served. Cherry tomatos, olives, sugarsnap peas, carrot sticks, cucumber, etc Of course, if you do not get on well with wheat, substitute for buckwheat soba noodles, brown rice noodles or something similar. But please, wholegrain. Let us reverence the avocado ūüôā ¬†But seriously, try this. The easiest most delicious pasta sauce, and so very good for you. Of course, if you want to get fancy, get fancy. You could use this as a creamy base for all sorts of flavours. But my children love it in it’s bare naked greenness, nothing added.

I really love this dish too sometimes, but today my fridge was a bit too full of courgettes, and I decided to go for a raw veggie lunch, so I whipped up some courgette spaghetti with my julienne slicer. And the “pesto” sauce on top consisted of¬†the following, blitzed in the food processor¬†:

  • 1 courgette. (another one. My fridge had a lot of courgettes)
  • 2 big handfuls of basil
  • 1 small garlic clove
  • 1 small avocado
  • 1-2 pinches of salt
  • The tiniest bit of extra virgin olive oil. So tiny I probably shouldn’t have bothered, but still…


You can serve courgette spaghetti steamed or raw. Mine was raw. I massged in a little salt and left it to sit for a bit and it lost a bit of it’s… turgidity? turgidness? Anyway. It got floppier. The longer you leave it the floppier it gets. It was so delicious!

So there you have it. Green pasta, and “green pasta”. The whole thing was done by the time the pasta cooked, so that was a bonus. And there is truly, nothing on earth, like a green lunch!

Courgette and Avocado Dressing

This is for all you gardeners out there. Or friends and family members of gardeners. Or just courgette lovers. The courgette glut will be upon us before too long and it is time to start collecting recipes! They are high in water, low in calories, rich in vitamin C, vitamin A, B-complex vitamins, the heart friendly mineral potassium, anti-oxidants, fibre (in the peel) and when eaten raw, lots of wonderful enzymes.

Here is a nice easy and delicious dressing to top your big leafy mid-day salad of abundance. You will need a big salad; think leaves, chopped bell pepper, cherry tomatoes, grated carrots, celery, corn, sugarsnaps, red onion, cucumber, or whatever takes your fancy. Now for the dressing.

You will need: 

  • 1 medium courgette (zucchini)
  • 1 smallish¬†avocado
  • 1/2 a spring onion or 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1-2 teaspoons nutritional yeast (optional)

First, grate the skin off your courgette, and add the skin gratings to your salad. Chop your courgette roughly and blitz in your food processor with everything except your avocado. These quantities may need to be doubled for a larger food processor.

Your courgette may not be completely homogenized but that is alright. Once you add in the avocado, and blend again it will become a beautiful green, creamy dressing. By all means if you are feeling oleic-acid-hungry, add in a droozle of extra virgin olive oil to this dressing; I did not on this occasion.

You may not have nutritional yeast; add a little something else to lift the flavour if you wish. If you like acidity, a squeeze of lemon or lime. Some red pepper flakes? Some fresh herbs? Go forth, create, and enjoy!

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