Recipe: Courgetti Arrabbiata (Plant Based & Raw)

This is a super simple recipe that is going to set fire to any day of the week! You can make this as fiery as you like it! I love sprinkling extra dried chilli flakes on top but this can be totally at your discretion. When I serve this up at my retreats & holidays I certainly have to tame it down a little as I’ve been told I do like it hot! But it’s always served with extra chilli flakes for those who dare to hit the heat.

The recipe is as simple as! Serves 1-2.


  • 1 courgette
  • 60g/21⁄4oz/1⁄2 cup sundried tomatoes, soaked in water overnight to rehydrate
  • 3 soft medjool dates
  • 1 large salad tomato
  • 1 clove garlic (or more to taste)
  • 1/4  onion, chopped
  • 1 tsp olive oil
  • juice of 1⁄2 lemon
  • 1 pinch Himalayan salt
  • 1 tbsp mixed Italian herbs
  • 1/2 red pepper
  • 1 red chili (optional or to taste)
  • pinch dried chili flakes
  • dash piri piri sauce (optional)


  • chili flakes & chopped herbs (parsley) to serve (optional)
  • Lettuce to serve
  • finely chopped black olives


Spiralize the courgette using the blade 2 on your ProSpiralizer (fine spaghetti) and set aside in a bowl. Blend all other ingredients in a blender or food processor. Pour the sauce over the spaghetti and fold in. Serve on a bed of lettuce with extra chili flakes and finely chopped parsley and olives.

Keeping it juicy & raw






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