Courgette noodles with

tangy cashew sauce

A light, tasty alternative to pasta with a lemon, chilli & coriander cashew sauce

About this Recipe

By: Amanda

A low-carb alternative to pasta, with a very similar texture to spaghetti. Serve with prawns or salmon for a quick and easy mid-week lunch or dinner.


4 servings


Step by Step Instructions

  • 4 large courgettes
  • 2 tbsp cashews
  • 1 chilli, seeds removed
  • 1 cup (20g) fresh coriander
  • Juice of 4 lemons
  • 3 tbsp olive oil
  • 1 tsp Himalayan rock salt
  • 1/2 tbsp coconut oil
  • 1 cup (150g) cherry tomatoes, halved
  • Sunflower or pumpkin seeds to garnish
  • Cracked black pepper to taste
Step 1

With a spiraliser or mandolin, process the courgettes. Alternatively, you can shave the courgettes with a peeler and cut into thin strips, or leave as large flat ribbons.

Step 2

In a food processor, blend the cashews, chilli, coriander, lemon juice, olive oil and salt, until smooth. Season to taste with black pepper.

Step 3

Heat the coconut oil in a large frying pan and gently combine the courgette noodles and sauce in the pan, cooking just for a few minutes, to heat it through without losing a slight ‘al dente’ bite to the texture.

Step 4

Serve with the cherry tomatoes and seeds sprinkled over the top.


Popular with dieters, as they are very low in calories and have a high water content, it is important not to overcook the noodles, or you will end up with a watery cashew sauce.


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