Chestnut Mushrooms, Cherry Tomatoes and Basil – Rocket Pesto Courgetti with nut based “cheese”


Today I was super excited to receive my brand new spirlizer. Of course I had to use it. I bought two courgetes and some veggies for sauce. The spirlizer I have has three different blades. I used the thines one to create think long spggaheti like noodles. The  proccess was quite simple and it took me only couple of mintue to make those
beautiful raw sphagethi.


Ingridients (for 2):


2 courgetts (use a spirlizer or potato peeler)

Olive Oil



50g of rocket

3 branches of Fresh Basil

3 hanful of nuts (almonds, walnuts, cashews, brasil nuts)

1/4 glass of Virgin Olive Oil

1/4 glass of Water (as much as needed)

3 cloves of garlic

Blend or together in the blender of food processor


Add ons:

8 chestnut mushrooms (could be more or less)

10 chery tomatoes (could be more or less)

Mushrooms cut and fry on the pan (frying is optional), Tomatoes cut into halfs


Nutty “Cheese”:

200g cashews

4 spoons of nutritional yeast

2 spoons of garlic powder

Blend or together in the blender of food processor



Once all the ingrideints are blened , mix the courgetti with mushrooms. If you would like to have warm courgetti, heat it up on the pan only for couple of mintues stiring all the time. Add pesto and tomatos. Top up with some cheese. Enjoy 🙂

Cougetti Recipe


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