Courgetti with spinach Pesto and Mushrooms

This recipe was inspired by a pasta salad I had recently from Aldi, it included spinach in the pesto recipe so I thought I’d give it a go and make my own. The idea was to have it for lunch and I wanted to make it a little lighter so I went for courgetti instead of pasta!

It’s a brilliant recipe for a low carb lunch option.

MOOD: when you’re in need of a low carb lunch option to balance out the lockdown treats


  • 1 pack of fresh basil
  • 1 tbsp of olive oil
  • 1/2 pack of spinach
  • 1 tbsp of dijon mustard
  • Juice from half a lemon
  • A handful of pine nuts
  • 4 garlic cloves
  • 30/40g of grated Parmesan cheese
  • 1 courgette – spiralised
  • A a handful of mushrooms
  • A handful of cherry tomatoes (optional)
  • Salt and pepper to taste


  • To make the pesto add the basil, spinach, 3 garlic cloves, lemon juice, Parmesan, olive oil, salt and pepper to a blender and pulse until well combined, be sure to taste and add extra seasoning if needed according to your taste.
  • Add some oil to the pan and fry the remaining garlic clove, mushrooms and tomatoes until soft.
  • Add the courgetti and cook until it starts to get soft
  • Add a tablespoon of pesto, mix well and cook for about 5 minutes.

As a little extra you can toast an additional handful of pine nuts in a separate pan and add to the courgetti at the end of cooking with a shaving of Parmesan.

Enjoy – Tasha x

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