‘Tis the season of the courgette (or zucchini for you North American readers out there) and I have been given gorgeous, gigantic, green and yellow courgettes from neighbours, friends, yoga students and family. I have so many that they have taken up 2 shelves and a drawer in my refrigerator and I am frantically trying to find creative, easy and delicious recipes to eat these guys all up before they go bad!
I remembered this lovely raw food restaurant in East London I used to frequent with my girlfriends – not only because their cashew cheese plate was to die for as were their organic/biodynamic cocktails and wine selection, but because they always did the most amazing ‘pasta’ dishes with raw grated courgettes! So, I pulled out my grater and decided to attack one of these courgettes and give it a go.
I also remembered this creamy pasta dressing that was made of avocado, garlic and lemon zest that I had found on a website called Oh She Glows and it works well both on the raw courgette noodles and on real pasta as well.
So, without further ado, here is the recipe for this delicious, raw courgette pasta dish with creamy lemon and garlic sauce. No cooking required and it’s really really quick and delicious!
1 large courgette (or 2 small ones) grated longitudinally
1-2 cloves of garlic
juice of 1 small lemon plus zest
Put avocado and garlic and lemon juice into food processer and blend until creamy – you don’t want it thick like guacamole, it should be a little bit thinner than that – like a really thick pasta sauce
Throw onto courgette noodles
Top with salt, pepper and lemon zest