Ofcourse I had heard of making spaghetti from vegetables before.It’s not hard to find a blog that features a recipe for squash spaghetti or something similar and I had seen it done with courgette before. It just never really appealed to me when I had noral pasta lying around, waiting to be used.


Until I had to cook and photograph a recipe for the “Brilliant Vegetable” ebook with – you guessed it – courgette pasta. I don’t own a spiralizer to do that but I opted for the Julienne cutter that I do have and as you can see that works rather well. I’m guessing a spiralizer might be a bit thinner and rounder maybe but I don’t really know as I don’t have that. And if you don’t know what it is.. google it. As you can see they come in many shapes and sizes but overal I find they look quite bulky so I’m happy to know that I can do it with my small julienne cutter.Saves space!


The result? A delicious and wonderful pasta dish. I really did not expect it to be this good but after photographing it the plate went completely clean in no time. A perfect way to increase your vegetable intake!


Courgette pasta with roasted tomatoes

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  • For the tomatoes:
  • 2 cloves of garlic crushed
  • olive oil
  • Italian herbs
  • fresh pepper and seasalt
  • 250 gr cherry tomatoes
  • For the sauce:
  • olive oil
  • 2 red onion finely cut
  • a sprinkle of chili flakes
  • 1 tbsp of Italian herbs
  • 250 gr tomato cubes
  • 15 good olives in small pieces
  • 1 tbsp balsamico vinegar
  • For the courgette pasta:
  • 1 courgette
  • juice of 1/2 lemon
  • 1 tbsp finely cut fresh basil

  • Preheat the oven to 175 C
  • Start with the smal cherry tomatoes. Cut the tomatoes in half and add the olive oil, herbs, seasalt and pepper and shake it all well so everything is covered. Put into a ovendish and put into the oven for about 20 minutes. They should be a bit wrinkled.
  • Make the rest of the sauce by heating the oil in a frying pan. Add the onions and some chili flakes. After about 5 minutes ad the other ingredients. Leave this to simmer for about 10 minutes with the lid on.
  • Now make the courgette pasta. Wash the courgette and cut of both ends. Cut the courgette in half (not lengthwise!)
  • Make spaghetti strands with your spiralizer or jullienne cutter. Put these in a big bowl and sprinkle with the lemon juice plus the basil.
  • When the sauce it done pour over the courgette and ad the tomatoes from the oven. Mix it all up and enjoy!


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!


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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist