Very veggie courgetti spaghetti recipe

Meal

from
10 months

Spaghetti just got veggie!

This scrummy courgetti recipe has a veg-packed tasty sauce using Ella's Kitchen Pumpkin Broccoli + Sweetcorn pouch - veggielicious!

  • Serves

    5
  • Prep

    5
  • Cook

    30
  • Veggie
  • Soya free
  • Nut free
  • Gluten free
  • Dairy free
  • Egg free
Very Veggie Courgetti Spaghetti recipe

Ingredients

  • 1x Ella's Kitchen Pumpkin Broccoli + Sweetcorn pouch
  • 500g courgetti (bought or made from 3 large courgettes)
  • 3x large ripe tomatoes
  • 1 tsp dried Oregano
  • Drizzle of olive oil

Method

  1. Preheat the oven to 200’C, halve the tomatoes + drizzle with olive oil.
  2. Place in the oven for 20 minutes.
  3. Blanch courgetti in boiling water for 2 minutes until soft. Drain the water and stir through the Pumpkin, Broccoli + Sweetcorn pouch.
  4. Remove skin for the roast tomatoes + dice into smaller pieces.
  5. Stir tomato + oregano through the courgetti. Chop into roughly 1cm pieces.
  6. Serve with cooked fish, chicken or tofu and chunks of new potatoes
Top tip

Swap the oregano for basil for a taste twist.

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