Helloooo everyone!

When you decide to cut out wheat and gluten, you do end up missing out on some good ol’faithful dishes – regular pizza, bread, and cake all go out the window (until birthdays and Christmas) and it becomes a time of experimentation in the kitchen; Fancy pizza? Try this Cauliflower crust creation! What an indulgent cake that’s also healthy? Here’s a Chocolate Beast. But pasta? Well, that wasn’t so hard to give up, but there’s a very awesome way of getting your pasta fix without the starchy aftertaste….

The raw food movement has bought so many fresh ideas to the table, and raw pasta noodles is one of them. A spirulizer can create pasta in seconds and taste just as good, but you don’t fancy spending extra dolla then grab a peeler and create your own thick tagliatelle inspired dish tonight.

The best thing about this Avocado Courgetti is that it’s all natural ingredients, quick to cook and due to it’s natural richness, you won’t want a huge heap of it. Great to reduce your portion sizes and get all your nutrients in one go.

Ingredients (serves 2)

Main – 1 Courgette | 1 Carrot | Small Handful of Green Beans | Handful of Spinach | 1 Avocado | 3 Mushrooms | 1/3 Cup Hot Water | 1 Tbsp Olive Oil

Extras – Onion | Mixed Vegetables | Spices and Herbs to flavour

1. Wash all the veg. Chop up the beans, mushrooms and any extras and cook in a pan on a medium heat whilst you make the sauce.

2. In a small blender, spoon in the avocado and add in the water and oil. Also add in your flavourings – I went for Mustard, Spirulina, Corriander, Cayenne and Lemon. Yeah, may sound like a disaster, tastes so so good. Blend up until thick and combined.

3. Add in the spinach and extra hot water to thin down if it doesn’t blend. Top up any flavourings to taste. Once the right consistency for you, put to one side whilst you prepare the noodles.

4. Peel the carrot and courgette into the pan on a low heat, and stir through until the carrot is soft and the courgette is just done. Pour over the sauce and toss through until all the veg and noodles are combined.

5. Spoon a small amount of the noodles into a bowl, serve up with garnish if you fancy some extra – tomatoes, corriander etc – and enjoy!

Okay, it may look off-putting and an odd colour, but it seriously tastes ‘da bomb’. There’s loads you can do to play about with flavour (just like regular pasta) and it’s quick to make (just like regular pasta) – it’s just less of the carbs and more of the fresh, which is always a good thing to have day to day.

So yes, saying goodbye to pasta may be sad, but when an great alternative finally comes along that contains nearly all your 5-a-day, it’s not a hard thing to leave out your shopping trolley.

Have you tried Courgetti? Are you a pasta lover? What’s your fave carb meal?

Lots of Love,

Lauren x

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Brighton based Photographer, photographing your fave bloggers by day and testing the best vegan/cruelty-free skincare by night.


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