Courgette Spaghetti with Beetroot Chickpea Sauce (NOT Raw)


The air is getting cooler, the day is becoming shorter, I can’t feel but the end of summer and the autumn just at the doorstep.

Where I am now at Shumei Natural Agriculture Yatesbury, there are abundance of produce now. Beetroot, potatoes, carrots, chards, kale, etc. and especially courgettes are beyond our ability of consumption! So I attempted a recipe that requires a lot of them. (I think I had 2 medium sized courgettes easily.)

For a while I have been wanting to make raw courgette spaghetti, which I guess is one of the most common and popular recipe for raw food eaters. However, in the weather this chilly I wanted to eat something warm. So I made courgette strips as you do with the raw version, and lightly fried them.

I am becoming mad about beetroot these days. I can’t look away from such a beautiful colour. To me the colour of the vegetable shows how nutritious it is. Beetroots are rich in fibre, folate (a type of vitamin) and anti-oxidants. I am probably (if not definitely) eating too much of them these days!

So I made the sauce, or hoummous like thing that goes with the pasta, using beetroot. I simply thought the two colours red and green would go together beautifully. The sauce on my plate was still warm because I blended the hot chickpeas straight after cooking. I recommend you have the sauce and the spaghetti warm when the weather is chilly like this.

I have not written down the exact recipe for this, as I truly truly believe that you should be able to trust your intuition especially in this recipe. Unless you are baking a cake, which requires more accuracy of measurements, I think you can be really relaxed about measuring ingredients.  There is no one recipe that’s ‘right’ and if you think the food is tasty and makes your body feel good then it should become your special recipe!


Chickpeas, soaked for at least 2 hours

Beetroot, roughly chopped


Extra virgin olive oil

Apple cider vinegar or lemon juice

Sea salt

Soy milk or water

Courgettes, spiralized (if you have a spiralizer) or peeled into thin noodles using a peeler


  1. Boil the chickpeas in plenty of water and simmer until soft for about 40 minutes.
  2. Boil or steam the beetroot pieces until tender.
  3. Put together the beetroot, cooked chickpeas, garlic, olive oil, apple cider vinegar, salt and blend until smooth. Add some soy milk/water to adjust consistency.
  4. In a frying pan, heat oil and fry courgette strips for a few minutes until lightly brown.
  5. Mix the spaghetti and the sauce. Sprinkle some fresh parsley and enjoy!

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