Courgette Linguini, Super Green Sauce, Roasted Tomatoes, Mushrooms & Rocket - Recipe

Serves

Prep in

20 minutes (+ 30 minutes soaking time)

Cooks in

55 minutes

A beautiful meal to both present and eat this is a true celebration of all things veggie! The courgette noodles retain an al dente texture whilst being wrapped in an intensely flavoursome, creamy sauce. Both the tomatoes and mushrooms are cooked in a way that involves minimal effort but maximises their flavour and the fresh burst of the pomegranate seeds just livens everything further on the palate. All that in under an hour with plenty of hands free time to get on with other things? Yes please!

Key Facts

Vegan
Minimal Effort
High Fibre
Low Carb

Ingredients

2 medium courgettes
250g chestnut mushrooms
15 cherry tomatoes
seeds of half a pomegranate
Himalayan pink salt
freshly ground black pepper
2 large handfuls rocket leaves
coconut oil

For the sauce:

40g cashews
1 large, double handful spinach leaves
1 large bunch parsley
2 cloves garlic, grated
4 tbsp nutritional yeast
juice of a lemon
2 tbsp raw apple cider vinegar
5-6 good grinds black pepper equal to ~2 tsp
2 cups water

Preparation

01

To make the sauce: If you have time place your cashews in a a bowl, cover with at least double their volume of water and leave to soak for 6-8 hours or overnight. A cheats version however is to pop them in a cup, cover with boiling water, pop a lid on top and leave them for 30 minutes (the result won’t be quite as smooth but it will be just as delicious). Drain and give them a quick rinse.

02

Preheat the oven to 170°C, lightly grease a baking sheet with coconut oil.

03

Slice your cherry tomatoes in half and arrange on the baking tray, sprinkle with salt and pepper then place in the oven for 25-35 minutes until starting to shrivel and become awesomely intense and flavoursome.

04

Place the spinach, parsley, water, garlic and cashews in a food processor and blend thoroughly.

05

Pour into a small saucepan, set to a steady simmer and leave to reduce, stirring occasionally for about 15 minutes until thickened.

06

Add the vinegar, lemon juice, nutritional yeast and pepper, stir together and leave to bubble away again.

07

Slice your mushrooms and add to a frying pan, season with a pinch of salt and a few grinds of pepper and leave on a gentle heat to slowly cook. Mushrooms contain a lot of fluid so the salt acts to draw this out and they sauté in their own juices and intensify in flavour. If you cook mushrooms from raw in an oil they will soak it up and become slimy (fats such as butter should be added at the end of the cooking process if required).

08

Use a vegetable peeler or spiralizer (on the flat blade) to make your courgette linguini then add to your super green sauce, stir through to coat and lightly cook the courgette in the residual heat but not so they become too soft and lose their bite.

09

Place a handful of rocket in each bowl and tumble half the noodles onto each. Top with your mushrooms, oven dried tomatoes and a good scattering of pomegranate seeds.