Spiralized courgetti is a healthy, low-carb easy way to make ‘pasta’. It’s a great way to get extra vegetables into your diet.
Spiralized vegetable pasta is a ‘thing’ for a very good reason. We’ve been absolutely loving it. It turns a heavy pasta meal into a healthy and light dinner while still being filling. Let’s face it, pasta is usually just a vehicle for the sauce, isn’t it? So with spiralised veg pasta you get all the sauce without the carb overload. Win win!
I love it when a meal is almost 100% vegetable, and with this zucchini fettuccine (that’s so much more fun to say than courgette fettuccini, isn’t it?) that’s what you get. A few portions of veg and a meal in minutes.
Can you eat courgettes raw?
Yes, you can eat courgette raw! It’s fine and I eat raw courgette/zucchini raw in salads all the time. It has a nice subtle flavour and a great texture, particularly spiralized. But if you want to, you can warm the courgette up in a frying pan for a few minutes.
You can eat zucchini (aka courgette, the UK name), raw or cooked. I’ve given the method for cooking it, but I actually prefer to eat it raw. It has a nice flavourful gentle bite to it.
The pea and mint sauce can be whipped up in minutes and is a lovely fresh, springlike flavour that goes beautifully with the veg pasta. I made the pea sauce in my high-speed vortex Froothie blender, but you can try it in a Vitamix, Blendtec, any non-high speed blender or even a hand held one. Anything that will puree it.
Get the recipe for Spiralized Courgetti with Pea and Mint Sauce
- 1 raw courgette/zucchini, unpeeled
- ½ a small onion, diced
- 1 clove garlic, finely chopped
- 1 teaspoon oil
- 300g (2 cups) peas
- 240ml (1 cup) vegetable stock
- Few sprigs of fresh mint leaves
- Salt and pepper
- Spiralize the courgette (zucchini) until you have ribbons. Set aside.
- In a small saucepan, gently fry the onion and garlic in the oil until cooked but not browned.
- Simmer the peas in the vegetable stock for a few minutes until cooked. Reserve the cooking stock, but remove the peas and place in a blender along with the cooked onion and garlic. Add ¼ cup of the cooking stock and the mint leaves. Blend until thick and pureed. Add a pinch of salt and pepper.
- You can eat the spiralized courgette/zucchini raw, or else, simmer it in the remaining stock water (topped up with extra water if necessary to cover) for a few minutes until softened. Drain and serve topped with the pea sauce.
I made my vegetable pasta with the Gefu Spiralfix Spiralizer. I’ve tried small twisty pencil-sharpener style spiralisers and veg-peeler types before, but this one is seriously easier. You just pop the vegetable in, turn the crank and out comes the spirals of vegetable spaghetti.
This ingenious tool is safe and easy to clean since it’s dishwasher safe. In minutes (probably seconds!) you can have spiralized courgettes, squash, pumpkin, onions, potatoes, beetroot, cucumber, carrots, turnips, fennel, peppers, apples, pears… Really, you can try any firm vegetable or fruit and see how it turns out.
To use the Gefu Spiralfix, just insert the vegetable, close the splash guard lid, turn the crank and out comes the vegetable noodles. There is a handy detachable storage container that fits onto the bottom, or you can spiralise straight onto the dish. This spiraliser really minimises food waste because of the way the manual drive unit pushes down and it spins right until the veg is used up.
Now that we’re heading into salad season, I’m sure I’ll be using the spiralfix a lot. It will be easy to make unusual coleslaws and stir frys, as well as pretty salad ribbons.
The Gefu Spiralfix Spiralizer is available from In The Haus (check out their video for ideas on how to use it) and other retailers.
Disclosure: I was sent the Spiralfix to review. I was not expected to write a positive review and any opinions expressed are my own. This post contains affiliate links.
What do you like to spiralize? Leave me a note in the comments!