Prawn and Cashew Courgetti


Prawn and Cashew Courgetti

I’d never tried courgetti until I made this. I can now quite confidently declare it to be cheap and delicious. Really pleased. Some of these faddy foods are not so great – but this one’s a keeper. I try to stay away from fatty creamy rich sauces on pasta to try and keep the calorie count down a little, but with courgetti – I can pile it on, hence this rich and delicious pesto!

I was intending to make this Slutty Courgetti which deserves a little link – doesn’t it look divine? But I remembered I had both prawns and cashew nuts in the freezer and cupboard at home and I do like to use what I’ve got and not overload the pantry. So I whizzed up a quick cashew pesto which was so delicious I was scraping it out of the food processor with a spatula and licking the spoon. Then I just tipped it into a pan after gently heating the prawns and courgetti. WIN. So absolutely delicious I can’t wait to eat it again!

To be honest, the sauce is so delicious you don’t really need the prawns. But it’s nice to vary the texture. It would also be good with diced fried bacon, a little chicken, some toasted chopped cashews, or some crisped-up breadcrumbs. It would also be lovely with normal spaghetti or pasta for some extra energy. Come to think of it – I’d be happy dunking some cruditées in this and having it as a dip – and I imagine it’s fairly divine in a potato salad.

One for keeps 🙂

It’s a great way to use up left-over courgettes – I’ve got colleagues still trying to get rid of allotment courgettes they no longer know what to do with – and so I’m entering it into Katie’s Simple and In Season challenage over at Feeding Boys. Have a look for her September roundup and some more seasonal October specials.

Prawn and Cashew Courgetti
(serves 4)

200g cashew nuts
4 cloves garlic
zest and juice of 3 large lemons
the leaves from 1 large bunch basil
about 4 tablespoons olive oil
1/2 teaspoon salt
around 100ml water
800g courgettes, spiralised
400g cooked prawns (I used cooked frozen prawns and just defrosted them in the fridge)
1 large packet baby spinach, torn up into rough pieces
pepper, to season


1. Blend the cashews, garlic, lemon zest and juice, basil, salt and olive oil in the food processor until smooth.
2. Add the water until you get the consistency you like. 3. Put the prawns and courgetti into a large frying pan and cook for 3 minutes.
4. Add the baby spinach and the pesto and stir until everything is combined.

Simple and in Season on


2 Comments Add yours

  1. Wow this sounds absolutely knock-out gorgeous! I’m going to have to try this out on my family… Thanks for hooking up with Simple and in Season this month 🙂


    1. Helen says:

      No prob – and I bought the courgettes ready-spiralised! Super easy 🙂


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