Double tomato courgetti spaghetti

Do you have more courgettes?

Well, if so here is another one for you as we hang onto the last of the summer with warm September days but with a little coziness thrown in the for the cooler evenings as the night draws in that little bit quicker.

I actually made this recipe in the height of summer but hadn't written it up on my computer. I happened to be going though some old notes and I found it, definitely one worth sharing with you today. The sundried tomatoes (or dehydrator in my case) really boost the flavour so if you don't want to make your own you can buy some to add.

I made this recipe when my spiralizer was still a novelty (actually it is still novelty!), but use a julienne peeler if you don't have a spiralizer to get nice thin strips of courgette. There would be no reason why a wheat, rice or bean based spaghetti would not be a great alternative. I actually have an awesome bean pasta recipe I want to share with you.... soon!

Tell me, what are your favourite summer to Autumn transition meals?

Recipe: Double tomato courgetti spaghetti

Serves 2


  • 1 tin chopped tomatoes (or 4 large parboiled cooked chopped tomatoes)

  • 2 cloves garlic

  • 1 small onion- sliced

  • 2 medium courgettes

  • 1 can red kidney beans

  • few leaves fresh chopped basil

  • handful of sundried tomatoes*


Pan fry the onion and garlic in a splash of oil for a few minutes until softened. Add the red kidney beans and the tomatoes and simmer for 5-7 minutes to warm through or make sure the tomatoes are broken down and pulpy if using fresh. Add a small handful of chopped dehydrated tomatoes for extra flavour, reserving a couple for the top.

Meanwhile spiralise the courgettes (or use a julienne peeler) and boil/steam for a few minutes until just tender, or serve raw if desired.

Chop some fresh basil leaves.

Serve the tomato mix over the courgetti and sprinkle the remaining dehydrated tomatoes and basil over the top.

Recipe: dehydrated tomatoes

Approx. approx 3 cups worth


  • Approx, 10 large tomatoes

  • 2 tsp salt

  • 2 tsp mixed Italian herbs


Cut the tomatoes into quarters and scrape the seeds and pulpy bit out. (reserve for the sauce above if you wish)

Lay on lined dehydrator trays (or lined oven trays) and sprinkled with herbs and salt.

Dehydrate for 2 hours at 60C and then for a further 10-12 hours at 40C until preferred texture achieved.

If over baking, set oven to lowest temperature and bake for approx 2 hours- checking after an hour.

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