Zucchini Noodles in Coconut Milk with Sun‑Dried Tomatoes

I’m embarrassingly late to the courgetti trend. With Pinterest, Instagram and even an ad on a bus full of zucchini noodle inspiration, I had no shortage of ideas — and I grow about eight courgette plants every year. Still, it’s taken me a while to share my own version: courgette noodles with a creamy coconut milk and sundried tomato sauce. Trust me, it’s the sort of dish you’ll want to mop up every last drop.

Before the recipe, a quick note about courgetti.

What is courgetti?

Courgetti are noodles made from courgettes (zucchini) — essentially vegetable spaghetti. They cook quickly and keep the bright, fresh texture of the vegetable, making them a light, lower-carb alternative to traditional pasta.

Low in carbs and lighter on the waistline.
Gluten-free, Paleo-friendly and suitable for vegans.
An easy way to increase your daily vegetable intake.
And yes, you can spend ages perfecting the ribbons — if you want to.

How to make courgetti

Aim for one medium courgette per person.
Wash and trim the courgettes.
Turn them into noodles with a spiralizer, mandoline or julienne peeler.
You can also slice them by hand with a sharp knife, though it takes longer.

How to cook courgetti

Blanch the noodles in boiling water for about 1–2 minutes to soften them slightly.
Alternatively, quickly stir-fry courgetti for 1 minute so they remain al dente and don’t become mushy.
Courgetti can also be eaten raw — great for salads or as a crisp garnish.

I often make a big batch of the coconut and sundried tomato sauce and store it in the fridge for a few days. Then I just toss it with courgetti, couscous or other noodles for a fast weeknight dinner or a lazy lunch.

What to serve with courgetti

Courgetti works with almost any sauce or dish you’d pair with pasta: bolognese, tomato-based sauces, soups, stir-fries, fritters, prawn curry, or simply drizzled with herb butter. Raw courgetti is also excellent in salads. Experiment and find your favorite combinations.

Weight Watchers points

If you replace the 1 tbsp of oil used for frying with a calorie-controlled cooking spray, this recipe comes to 14 Freestyle points per serving.

Thanks for reading. I’ll be back with more recipes — including traditional African dishes, African fusion, Sierra Leone recipes and travel-inspired ideas. Enjoy!

Original post Feb 2014, updated Jan 2018.

Courgetti With Coconut Milk and Sundried Tomatoes

Courgetti with coconut milk and sundried tomatoes is a delicious, comforting courgetti dish.

zyliss hand held spiralizer review-55 | Recipes From A Pantry

Details

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins

Servings: 4 | Calories: 335 kcal

Course: Main | Cuisine: American, British, Western

Author: Bintu Hardy

Ingredients

1 tbsp vegetable oil
4 spring onions, chopped
1 tsp minced ginger
1 garlic clove, minced
Chilli to taste, chopped
1 tsp Thai red curry paste
2 tsp tomato puree
400 ml coconut milk
1.5 tbsp tamari or soy sauce (or coconut aminos for Paleo)
1/4 tsp sweetener of choice
100 g sundried tomatoes, chopped
Salt to taste
4 medium courgettes

Instructions

Make the courgetti using your spiralizer and set the noodles aside.
Boil the kettle, place the courgetti in a heatproof bowl, cover with boiling water and leave for 2 minutes.
Drain and keep the courgetti warm while you make the sauce.

Make the coconut sauce

Heat the oil, add spring onion, ginger, garlic and chilli, and stir-fry for 1 minute.
Add the curry paste and tomato puree and fry for 30 seconds.
Pour in the coconut milk, soy sauce and sweetener, mix well, bring to the boil, then reduce and simmer for 10 minutes.
Add the sundried tomatoes and simmer for 2–3 minutes until warmed through.
Taste and adjust seasoning, then toss the sauce with the courgetti and serve.

Notes

Courgetti pairs well with almost anything you’d use pasta for: bolognese, tomato sauce, soups, stir-fries, fritters, seafood curries or simply fresh in salads.

Nutrition (per serving)