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Spiralised courgette with slow roasted tomatoes & garlic
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Spiralized Courgetti with Roasted Tomatoes Recipe by Holly White

For a while Spiralized Courgetti were a big thing on Instagram and I bought into it, but initially I hated the taste. People suggested cooking them or serving them like pasta, but I didn’t like those methods either. After a lot of research, I now make them this way at all my demonstrations as a gentle introduction to eating raw food and I’m always amazed by the response. So many people say that this is their favourite dish of all the ones they have tasted.
Because this is such a simple dish, the quality of the ingredients will really show. Use a good-quality extra virgin olive oil and Maldon flaky sea salt. If you don’t have a spiralizer, many supermarkets now sell pre-packed spiralized veg.


6 ripe cherry tomatoes
1 tbsp olive oil, plus extra for roasting
sea salt and freshly ground black pepper
1 dsp pine nuts
1 courgette
1 garlic clove, minced
a few fresh basil leaves, to serve


1. Preheat the oven to 140°C. Line a baking tray with non-stick baking paper.
2. Put the cherry tomatoes on the lined tray. If they are large, slice them in half to speed up the cooking time. Drizzle with a little olive oil and season with a pinch of salt and pepper. Roast in the oven for about 45 minutes, until they are soft and the skins have burst.
3. Meanwhile, put a dry frying pan over a medium heat. Add the pine nuts and cook for a few minutes, until lightly toasted. Transfer to a plate and set aside.
4. Spiralize the courgette, then put it in a mixing bowl with the garlic and a pinch of salt to draw out some of the moisture from the ‘noodles’. You will notice their texture change within a minute or two as they soften.
5. Drizzle over the olive oil and season with a pinch of pepper, then toss to coat the noodles in the oil. Stir in the tomatoes and toasted pine nuts. Transfer to a warmed shallow bowl and garnish with a few fresh basil leaves.

Spiralised courgette with slow roasted tomatoes & garlic

Final Cover - Holly White Vegan-ish
Holly White is a Fashion Journalist and Broadcaster who is passionate about style, natural beauty and plant-based eating. She regularly appears on TV3’s Six O’Clock Show and hosts cookery demos across the country to show people how easy and delicious a plant-based lifestyle can be. You can follow all of her activity on her personal blog,

This recipe is from her latest cookbook ‘Vegan-Ish’, a gentle introduction to a plant-based diet.

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