Courgetti with prawns, peas and basil.

Courgetti annoys me. How can the humble often soggy courgette replace pasta, PASTA?! Who actually owns a spiralizer? And why is everyone buying pre-made bolognese and feeling virtuous about dumping it over vegetables? Moreover, courgettes aren’t pasta. They don’t have the same texture of pasta and they definitely don’t taste like pasta. But then again, they also aren’t “bad for you” like pasta.

So reluctantly, I tried to get on board with the whole courgetti craze but if I was going to do it I was going to do it properly. I began to think like a courgette…What do courgettes love? Peas! They love peas. They also love prawns and basil and lemon. Everyone loves chilli. I ventured out of my flat to my usually understocked local supermarket which I was surprised had some of the ingredients. What follows is light, summery and filling but without the filling feeling that you get after you’ve just eaten a huge crate of proper pasta. Another plus, it allowed me to hashtag my photo on Instagram without feeling deceptive, #glutenfree #eatclean #healthy. So cheers to a healthy, gluten free cleanly eaten bowl of… ‘pasta’.




Ingredients (serves 1)

1 courgette
80g cooked, peeled mini prawns
1 tbsp of peas
1/2 bunch of basil
1/4 lemon
1 garlic clove
A very small pinch of crushed chilli flakes
1 tsp of olive oil
A restrained drizzle of extra virgin olive oil
A pinch of sea salt
A small pinch of black pepper


  • Wash the courgette and take a potato peeler to the entire thing bar the central column of seeds.
  • Cut up your peeled courgette so that they are 1.5 cm wide
  • Add the olive oil to a frying pan. When hot crush in a clove of garlic.
  • When the garlic is turning a light golden brown add in the chilli flakes. Fry for a further 15 seconds before adding in the courgette. Fry for 2 minutes.
  • Add the prawns and peas and then whack up the heat to try and boil off the water from the courgette.
  • While the water is evaporating add the basil and salt and pepper. You don’t want the courgettes to get soggy so this should only happen for max another 2 minutes.
  • Lift your not-pasta-pasta out of the pan with tongs (to leave behind any excess water) and into a bowl. Squeeze the lemon over the pasta. Add your restrained drizzle of extra virgin olive oil Check for seasoning. Then add a few more leaves of chiffonade-ed basil.




  1. Pingback: Mama’s Mini Pitta Pizza | Stop! Food!

  2. lindaravello says:

    Hi Ali, super blog and super photos, I think that I’ll be trying quite a few of these. I too have featured ‘courgette tagliatele’ (with pan fried trout) but I just steam it for around2 minutes then toss it in oil, so it is never ‘soggy’ YUK! I agree.

    Liked by 1 person

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