Vegetable spaghetti, courgetti, zoodles…it’s all the rage at the moment! The new food trend of eating pasta shaped vegetables has arrived and luckily it is here to stay. It’s a fantastic light alternative to traditional pasta that is normally high in complex carbohydrates, making it a fast but healthy lunch option for people on most diet plans or nutrition programs. It is my absolute staple in the list of my healthy recipes as it can be adjusted to any mood, cuisine and diet plan. Many people use spiralizer to create their veggie pasta, but let me tell you secret and save you some money too: I don’t own a spiralizer, instead I just use a Julienne peeler that costs no more than £5 and does the job quicker! Also, don’t confine yourself to a monotonous weekly courgette spaghetti only (mono-diets are a sure way to find yourself bingeing on junk foods) – in this recipe I will show you how to create the most amazing medley of veggie spaghetti using whatever is in the fridge!