Quick Dish: Fully Raw Zucchini Pasta/Courgetti

Call it what you want, but I think I can honestly say that this is my new favourite dish. Be it lunch or dinner, it can be adapted to suit you and the ingredients you have, as well as it being super quick and easy to make. I have even made this dish for my meat eating family and they loved it!



IDEA:

If you were making it for a dinner party, you could have a bowl of mushrooms and a bowl of meat separately and let people choose which one they want to go on the top!



I started the day with a smoothie bowl... As per. Followed by an 11am yoga class to get me going for the day. This beautiful bowl of Courgetti came next.











Now I know that it doesn't look all that appealing in presentation, but I tried my hardest (I laid out the mushrooms in a nice pattern!!!)



So, onto the recipe (inspired by the recipe on Deliciously Ella). For one serving you will need:



1 courgette

1 mushroom (thinly sliced)

Handful of green olives

Handful of cherry tomatoes

1/2 avocado

Slice of red onion

1/2 lime (juice only)

1/2 tbsp sesame oil



Instructions:



1. I always start by making the sauce. I mash up half an avocado in a bowl and mix the sesame oil and the lime juice in

2. Cut up the tomatoes, olives and onions into pieces as small as you want (I always make mine really small)

3. Add the chopped veg to the avocado sauce

4. If you have a spiralizer then use it for this step. If not, then just use a peeler to peel your courgette into thin strips, this is going to be your spaghetti (I am a student and so I always do the peeler option). I always throw the inner part of the courgette away as it doesn't make a good texture for this dish

5. Add your courgette strips to the sauce and mix it all together

6. Top with your sliced mushroom, some basil and black pepper

OPTIONAL (NOT RAW):
(if you fancy adding a bit of warmth to the dish, you can quickly stir fry the mushrooms in some coconut oil before adding them on top)

7. Enjoy!