Courgetti Spaghetti Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tKaye begged me to use halloumi as often as I could in this book, as she is slightly obsessed with the stuff. Is it the squeak or the salt, I wonder? Not just halloumi, this dish incorporates every one of her comfort foods. Pasta, avocado, and squeaky cheese. Food heaven. You will need a spiralizer.

  • Yield: 4 Servings


  • 10 oz (300 g) dried spaghetti
  • 3 courgettes
  • 2 tbsp tahini
  • 1 large avocado
  • 2 tbsp lemon juice, plus extra if needed
  • 4 tbsp pesto
  • salt
  • 2 tbsp olive oil
  • 250 g packs halloumi cheese, sliced 1 cm (½ in) thick and dried with kitchen paper
  • 1 unwaxed lemon and finely grated zest
  • handful of basil leaves (optional)
How to Make It
  1. Cook the spaghetti according to the packet instructions.
  2. Meanwhile, top and tail the courgettes and pass them through a spiralizer. Set aside.
  3. Put the tahini, avocado, lemon juice, and pesto into a mini food processor, add 2 tbsp warm water, and blitz. Add a good pinch of salt, then taste and add a little more lemon juice if needed. Set aside.
  4. Heat the oil in a large frying pan. Once it’s hot, add the halloumi slices (you might need to do this in 2 batches). Cook for 1–2 minutes on each side, until lightly golden. Remove from the pan and put on kitchen paper to blot off excess oil, while you cook the rest. You can also brush the halloumi slices with oil and cook them on a ridged griddle pan, if you prefer, to get those good stripey grill marks. Set aside.
  5. When the pasta is ready, put the spiralized courgettes into a colander. Drain the pasta over the courgettes and stir, to wilt the courgettes. Put both in the dry pasta pan.
  6. Stir in the avocado paste and lemon zest, adding a little warm water if it’s too sticky.
  7. Serve in 4 bowls with the halloumi slices on top. Sprinkle with basil leaves (if using).

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