Courgetti with Creamy Tomato Sauce


  • 4 courgettes (1 per person)
  • 1 tbsp oil of choice
  • 4 cloves of garlic
  • 1 large Onion diced
  • 1 tin of tomatoes
  • 1 tbsp tomato purée
  • 120ml Avonmore Cooking Cream
  • pinch of salt and pepper
  • Mushrooms (optional)

If including protein we suggest:

  • 400g lean mince or
  • 4 chicken breasts


This recipe calls for a spiraliser to get the desired courgetti shape. However, you can just julienne the courgettes or slice them into thin strips for similar texture and effect.


  1. In large pan, use the oil to fry off the onion, garlic and mushrooms. If adding meat, cook mince through or cut the chicken in thin strips and cook. Add a tin of tomatoes and 120ml of Avonmore cooking cream and leave simmer on a low heat for 15 minutes or until the sauce has thickened slightly. Add salt and pepper.
  2. While the sauce is simmering, spiralise your courgettes into spaghetti like form. If you don’t have a spiraliser you can cut them into long thin strips. Boil them for just under 2 minutes, allowing them to cook without going too soft. Drain them and squeeze as much moisture out of them as possible.
  3. Divide the courgetti into 4 portions and add the tomato sauce as desired.

This can be a great lunch hot or cold, easy to make in bulk for dinners, lunches and a side dish.

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