Chili Courgette Pasta

Chilli Courgette Pasta

This recipe is deceptively simple. The ingredients may look simple, but the flavour is incredible.

So last week I published this raw Pine Nut Parmesan recipe, because I wanted to use it in another couple of recipes.  Here’s the first of those recipes.

The combo of the pine nut parmesan and the tomatoes is exquisite  enough on its own, but when you add in the chilli the capers and the lemon, get ready to add this recipe to your ‘favourites list’.

I’ve put this recipe into the Mains Courses category, because it may be enough for you as it is, but it can also be added to with some avocado, or some cooked quinoa, or maybe even some oven baked cauliflower.  In fact, now I’m talking about it, that’s exactly what I want to do!


Chilli Courgette Pasta
  • 2 courgette (zucchini), ribboned with a peeler
  • 50g (1 ¾ ozs) rocket (arugula) leaves
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • Zest from one lemon
  • 1 small red Thai chilli, finely diced
  • 10 basil leaves, cut chiffonade
  • 2 tablespoons capers, roughly chopped
  • Small handful chives, sliced thin
  • ½ cup baby tomatoes, tossed in a little olive oil and salt, either whole and dehydrated for a couple of hours, or halved and not dehydrated.
  1. Toss the courgette, rocket, olive oil, lemon juice, lemon zest. Red chilli, basil leaves, capers, chives and baby tomatoes in a bowl together.
  2. Serve in a bowl with the pine nut parmesan.

You can see the Facebook Live video I dod for this by clicking here.



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