Courgette (Zucchini) Spaghetti with Lemon and Basil Cashew Cream Dressing

I recently purchased a Spiralizer from Amazon and it is now firmly part of my kitchen tools.  It makes great spaghetti out of vegetables!  I have been making lots of courgette (zucchini) which you can eat raw or gently fry it for a couple of minutes in butter.  If you do not have a spiralizer, you could use the vegetable peeler to make ribbons of courgette (zucchini).   

I used cashew nut cream to keep the dish vegan and raw.  However I have also made this dish with a few tablespoons of thick cream and lemon juice added to it.  Equally as yummy!  This is a delightful, light summery dish and a great alternative to that nasty, stodgy, gluten heavy pasta…..


3 – 4 large courgette (zucchini)

2 tblspn lemon juice

2-3 spring onions, finely chopped

1 tspn salt

1 cup cashew nut cream

1 handful fresh basil leaves

salt and pepper to taste


  • Process the courgettes (zucchini) in the spiralizer to make the vegetable spaghetti.  Alternatively, you could use a vegetable peeler to make thin strips.
  • Put the courgette (zucchini) into a colander and sprinkle with the salt.   Stand for 15 minutes.
  • Gently squeeze the excess water out of the courgette strips (zucchini).
  • Combine the lemon juice, basil, cashew nut cream and spring onions.  Season with the salt and pepper.
  • Toss the courgette (zucchini) with the lemon mixture.
  • Eat and enjoy!

One thought on “Courgette (Zucchini) Spaghetti with Lemon and Basil Cashew Cream Dressing

Love to hear your comments on this!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s