Courgette & Kohlrabi Spaghetti with Fresh Pine Nut Pesto & Heirloom Tomato Tartare
There is no better time of the year to eat raw plant-based food. In fact, it would be a crime (almost) to not make the best of the season bursting with fresh, organic produce and whole lotta crispy freshness.
In celebration of all things ROAR, we will be leading a RAWgust: a fully raw, plant-based August – whoop whoop! (It is the first time we are announcing it – watch our social media next week for more details) Power to the plants. And the sunshine!
Now on to this week’s recipe:
Over the weekend we went to visit one of the few small organic/biodynamic community-run farms in Sussex (find out more about them here). We love getting to know people behind the produce, make friends, see where the vegetables grow and what’s currently in season.
The result is this bursting-with-flavour courgetti-spaghetti recipe straight from the farm. Apart from a few dry ingredients and oils from our cupboard, this dish is all made from current in-season freshest organic produce.
As ever, we encourage you to find out your local food producer, make a day trip to a local organic farm or a community garden project in the city. It is so rewarding to connect with the source of your food. (And utterly delicious too!)
- 3 small courgettes
- 1 kohlrabi
- small pinch of salt
- 1/3 cup of pine nuts
Tomatoes & Mangetout
- 2-3 big heirloom tomatoes
- 1 large spring onion
- a handful of fresh young mange tout (15-20g)
- 1/4 tsp dried oregano
- pinch of salt
- 2 tbls extra virgin olive oil
- 3-4 TBLS fresh coconut milk, we like this one.
- offcuts from tomatoes + 1/2 extra small tomato
- 2 TBLS of olive oil
- pinch of salt
- 1 tsp jarred horseradish
- 1 TBLS of coconut aminos (optional) or 1/2 TBLS of tamari sauce
- 1/2 a clove of garlic
- 2-3 TBLS dried sea vegetable salad or dulse flakes
- 1/4 cup jam-packed with fresh basil leaves
- 1/3 cup of pine nuts (get our favourite ones here)
- 1 TBLS fresh lemon juice
- pinch of salt
- 1 TBLS deactivated nutritional yeast
- 2 TBLS extra virgin olive oil
Start by making courgetti noodles using a spiralizer, vegetable peeler or a mandolin. Set the noodles aside in a big bowl. Peel and cut kohlrabi into thin rings, then make long thin strips by cutting the rings lengthwise. Add to the courgette noodles, sprinkle with a small pinch of unprocessed sea salt, add pine nuts and leave to marinate.
In the meantime, cut heirloom tomatoes into rings. Place the slices into a bowl, mix gently with whole mange tout, olive oil, salt oregano and extra finely chopped fresh spring onion. Leave aside to gently marinate.
Use the offcuts from the tomatoes (the end and top parts, without the green bit) to make a sauce. In a blender add the offcuts together with fresh coconut milk (if you can’t get fresh coconut milk use slightly warmed creamed coconut), tamari, salt, garlic, olive oil and horseradish and blend well till everything is smooth. Adjust the flavour if necessary.
We love making rustic pesto by hand by mushing all ingredients in a mortar and pestle. Alternatively use a food processor and whizz everything just for a few seconds, leaving the texture quite rough.
To serve, pour the sauce over the veggie spaghetti, mix in well, add seaweed flakes for extra wild nutrients and flavour. Layer the slices of tomato to cover the whole plate, then position the spaghetti on top in the middle of the plate, finishing off with mange tout and few generous dollops of pesto. Drizzle with extra olive oil and enjoy!