Courgette (or zucchini if you’re elsewhere in the world!) noodles are everywhere you look these days as a pasta alternative in so many recipes. Funnily enough, courgette ribbons – thinly sliced with a vegetable peeler – are something I have been making at home for years… but as a pasta topping! So really, this recipe is the first time I have used them in place of the pasta.
The results couldn’t have been better; it made for a light yet delicious dinner and the leftovers were perfect for lunch the next day too.
The creamy sauce is so nutty and rich-tasting but the base of the sauce is only made from two ingredients – soy milk and walnut butter. Walnuts are a great plant-based source of omega 3, as well as being naturally high in vitamin B6, minerals and dietary fiber and a source of iron so it’s a win on all fronts.
Here I have added red onion and mushrooms but you can use any vegetables you like – it would also be possible to steam them and thicken the sauce in a pan on its own. You can also top with nutritional yeast for extra B vitamins and a cheesy taste or get creative with your own toppings, such as sunflower seeds or chopped walnuts.
This was a recipe of firsts in more than one way as it was also the first time I have actually tried walnut butter, which I was kindly sent by Indigo Herbs along with a couple of their other varieties.
Indigo Herbs specialise in superfoods, herbs and natural health ingredients and are based in Glastonbury. They describe themselves as a “small business with a big heart” with an ethos all about supporting natural health, well-being and sharing the often forgotten wisdom of the plant medicines and healing foods that are in natural abundance.
They have recently added a variety of protein powders and naturally high protein nut and seed butters to their range of superfoods that are perfect for a vegetarian or vegan diet. You can find the raw organic walnut butter I used for this recipe here.
Courgette Tagliatelle in Creamy Walnut Sauce
- 2 large courgettes (zucchini)
- 1tbsp olive oil
- 1 red onion, chopped
- 300g button mushrooms, cleaned and sliced
- 3 cloves garlic, crushed
- 3tbsp walnut butter
- 400ml plant milk (I used soy)
- ½tsp tarragon
- Black pepper, to taste
- 2tsp nutritional yeast (optional)
- Use a vegetable peeler to slice the courgette into thin ribbons. To cook, steam for 3-4 minutes until they have softened - you can do this using a steamer or a colander over a sauce pan with the pan lid on top.
- Heat the olive oil in a frying pan over a medium high heat. Once hot, add the onion and fry for around 3 minutes, stirring frequently. Add the mushrooms and garlic, cook for a further 4 minutes until the mushrooms have turned golden brown.
- Remove the frying pan from the heat, add the walnut butter and stir so it can begin to melt. Start adding the milk, a little at a time, stirring constantly. Add the tarragon and black pepper.
- Return to the heat and stir until the sauce has thickened.
- Serve the sauce over the courgette tagliatelle and sprinkle with nutritional yeast, if desired,
I’ve added this to Tinned Tomatoes Meat Free Monday linky – hop over for more inspiration!
Have you ever tried cooking with walnut butter? How did you use it?
