I’ve gone a little spiraliser mad recently – my other half bought me a Benriner vertical spiraliser and it has been like a total and utter dream to use. It’s also encouraged my little Anya, and not so little other two sprogs, to eat a wider variety of vegetables. I don’t have much times these days to make actual Paleo pasta from scratch and yes I actually do buy in gluten-free pasta for the kids (cringe). So I had to come up with some fun and yummy ways to replace pasta. That’s why I had to come up with this Courgetti with Vegan Puttanesca Sauce – it’s a Paleo pasta recipe that both adults and kids will love. Plus it’s actually really quick and easy to make.
Now, if you’re vegan you might want to top this dish with a nice tablespoon of nutritional yeast flakes just to get in your added B12. However, if you’re not vegan, and still include dairy in your diet, then a nice raw, cave aged Gruyère cheese will simply perfect this dish – no really.
Here’s a little fact for you all – pasta alla puttanesca literally translates from Italian into English as “Pasta in the style of a prostitute.”… Need I say anymore? So grab yourself a bowl of slutty courgetti and get slurping!
- 6 courgettes (ends trimmed)
- 3 tbsp olive oil
- ½ large onion (minced)
- 2 garlic cloves (minced)
- ½ tsp fine Himalayan pink salt (if coarse grind)
- 1 tsp dried Italian herbs (optional)
- ½ tsp chilli flakes (optional)
- 2 tbsp tomato paste
- 400g tinned plum tomatoes
- ½ tin pitted good quality black olives (rinsed and sliced)
- 2.5 tbsp capers (rinsed)
- 1 tbsp organic red wine vinegar
- 1 tbsp coconut sugar
- 15g fresh basil or flat leaf parsley (roughly chopped)
- Start by spiralising your courgettes using the medium thickness blade that came with your spiraliser. Set aside into a bowl and cover until needed.
- Mince ½ an onion and 2 garlic cloves in your food processor. Heat a large frying pan on a medium to low heat, add your olive oil and throw in the minced onion and garlic. Fry until the onions begin to soften a little.
- Next add in your Himalayan pink salt, dried Italian herbs, chilli flakes, tomato paste, and stir. Cook for another minute before adding the remaining ingredients - all except for the fresh basil.
- Simmer for a further 5-8 minutes until the liquid in the sauce begins to evaporate. Remove from the heat and stir in your courgetti and fresh herbs.
- Serve into bowls, top with your favourite toppings or just leave as it is!