Posted on July 11, 2017 by Kate Halsall
July is the month of Courgettes, Beetroot, Chilli’s and loads of other fruit and veg! It’s also the month of some lovely hot weather (sometimes), so this recipe is perfect! This seasonal spag bol recipe is a great low carb, cold, raw, veggie/vegan version of Spaghetti Bolognaise and it uses seasonal ingredients. I’ve borrowed the recipe from Jamie Oliver’s website but have made a few changes to make it a little easier i.e. less prep time.
Ingredients:
- 250g mixed tomatoes (I went for a mix of vine and cherry)
- 25g sunblushed tomatoes
- 1 cooked beetroot
- 1/2 red onion
- 1 clove garlic
- 1 red pepper
- 1/2 lemon – juiced
- 1/2 chilli
- mixed herbs i.e. rosemary, basil & parsley
- 3 courgettes
- 25g toasted pine nuts for garnish
Method:
- Add all the ingredients excluding the courgettes and pine nuts to a food processor. Blend until chunky.
- Season to taste.
- Use a spiraliser or potato peeler to make your courgettes into “spaghetti”.
- Divide the courgettes into bowls, pour the sauce over it, garnish with chopped tomatoes and a sprinkle of pine nuts.
If you want to make this chunkier, you can add 1 carrot and 1 stick of celery to the mix (like Jamie’s recipe). Just to warn you – the beetroot makes it a lovely deep red colour.
The recipe also makes a lot of the sauce! Tonight I’m going to heat it up with butter beans in it. I’m not going to guarantee that you won’t spill it all down yourself when you eat it, but I can guarantee that it’s delicious!! Enjoy.