Rainbow Vegetable Spaghetti

Rainbow Vegetable Spaghetti

Vegetable spaghetti, courgetti, zoodles…it’s all the rage at the movement! 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!

Ingredients: (2 portions)

– 2 raw carrots
– 2 raw courgettes
– 2 red peppers
-1 large clove of garlic
– 3 table spoons of extra virgin olive oil
– 1 tea spoon of Nigella seeds
– salt and pepper


1. Wash all vegetables. Crush garlic clove and set aside.
2. With Julienne peeler start peeling courgettes and carrots length ways. You may hit the centre core part of the vegetables fairly quickly – if you don’t manage to peel any more, then discard the left over veggies as there is no point damaging your hands trying to peel them to the end! Set aside.
3. Take a red pepper into your hand with the green stalk of the pepper pointing upwards. Carefully but firmly peel the outer skin of the pepper with Julianne peeler – if you apply enough pressure you should have spaghetti looking shreds just like carrot and courgette. Once you go over the whole pepper, repeat the whole process once more or until you start hitting its hollow part. There might be some left over pepper left behind – use the pieces to do your veggie stock or stir fry later. Set pepper spaghetti aside.
4. Put a large frying pan on a fairly high heat. Put olive oil and garlic and cook until minced garlic starts to emit that amazing garlic smell.
5. Add your veggie spaghetti to the frying pay and toss gently preventing the veggies from breaking up. Cook for no longer than 5 minutes on high heat to slightly soften the edges of the vegetables and infuse them with garlic oil.
6. Take of the heat, season with salt and pepper and a sprinkle of Nigella seeds.

Kamilla’s suggestions:

If you are on a vegan diet or on a low carb diet plan then this dish is your party! It’s brimming with vitamins A, C, B6, B9, K, antioxidants and fibre. It can be served on its own for a quick healthy lunch with an addition of a protein of choice: if vegan then you can add pieces of fried or baked tofu or tempeh, or if you really want to have your proper pasta then add a bit of tomato sauce and some mince beef to it and it’s done! If you are a hard core vegan then you can experiment with adding more texture to the dish my adding ground nuts or nutritional yeast to make it more nutritious and filling. If you are on a raw diet plan then you can skip the cooking part all together and have the veggie spaghetti mixed with tahini dressing or vegan pesto for a super quick and healthy lunch recipe!

Wishing you a great health and Bon Appetite.

Disclaimer: please consult your health care practitioner or doctor if you experience any health problems before making drastic changes to your diet and daily eating habits.

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