Gluten Free/ Low Carb/ Vegan/ Vegetarian

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!

You Might Also Like

1 Comment

  • Reply
    July 30, 2012 at 8:56 pm

    You can also use a mandolin, but please watch your fingers!

  • Leave a Reply