Tag Archives: passover

Courgetti recipe with tomato sauce

Courgetti recipe with tomato sauce

The worst thing about Passover is that you can’t eat pasta. And I love pasta. It’s quick and easy to make (you know I’m obsessed with one dish 30 minute meals) and it always tastes good. It’s one of those ingredients you can’t mess up, no matter how hard you try!

The other good thing about pasta is how versatile it is. In winter it’s great with a heavy bolognaise, and in summer I like to make a smaller portion with lemon, rocket and roasted tomatoes.

The fact I can’t rely on this staple at Passover kills me. Two days in I’m sick of meat, I’m sick of potatoes and I’m sick of matzah. So what’s a hangry girl to do? Make courgetti of course!

I’ve put together a little courgetti FAQ for any courgetti newbies…

Courgetti FAQ

What is courgetti?

Courgetti is courgette spiralised to look like strands of spaghetti.

Is courgetti kosher for Passover?

Courgetti is kosher for Passover. The only ingredient is courgette.

Do I need a spiraliser to make courgetti?

No, you don’t need a spiraliser to make courgetti. I bought a small one for eight dollars when I was in California and it has made making courgetti easier, but you can do it yourself with a standard peeler.

If you have any other courgetti questions leave a comment and I’ll get back to you with an answer!

Now for my favourite courgetti recipe – courgetti with tomato sauce.

Courgetti recipe with tomato sauce

Serves two. Double or triple the recipe as needed.

Ingredients
Three courgettes
One tin of tomatoes
One onion
Garlic clove
Anchovies (optional)
Grated cheese (optional)

Method
Spiralise three courgettes. Set aside.

In a frying pan gently fry one chopped onion until soft. Add garlic and chopped anchovies if using. After a minute add the tin of chopped tomatoes to the pan and leave on the heat until the tomatoes reduce. Add any fresh or dried herbs you’d like to include (I love fresh basil).

In another pan heat a splash of oil over a high heat. Add the courgettes and gently stir for two minutes. You want to warm the courgettes, not make them soggy.

Put the courgetti in a bowl and pour the tomato sauce on top. Serve with grated cheese on top, if you’d like.

Other courgetti recipes

Courgetti is extremely versatile and you could make lots of different toppings. You could make a tomato and tuna sauce, use courgetti instead of spaghetti to make this avocado spaghetti recipe or top with your favourite bolognaise recipe instead.

Enjoy!

P.S. You might like this kosher for Passover sweet potato burger recipe too. And you should break your pastry fast with this London cheesecake recipe!

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Sweet potato burgers recipe

passover sweet potato burgers recipe At Passover food is limited, and for those of us who hate matzo you can end up eating a lot more meat than you usually would. This isn’t ideal so I spend a lot of time in the kitchen trying to create healthy, kosher for Passover alternatives.

I love burgers so I thought it was about time I tried making a vegetarian one. The trouble with veggie burgers is that you usually need breadcrumbs to help them bind as the ingredients are quite wet. Although you don’t need matzo meal for this recipe, a thin coating on the outside of the patties before they are baked will ensure they don’t stick to the tray.

These veggie burgers are made from sweet potato which is filling, nutritious and tasty. They are also super cheap to make (essential for balancing out the more expensive meat meals at Passover) and the recipe is scalable, so you can modify the ingredients to your own needs. These will keep for a couple of days in the fridge and I reckon you could freeze a batch too, although I haven’t tried that myself. For the Sephardis out there adding some beans of your choice will help bulk the burgers out and provide more nutrients.

Passover sweet potato burgers recipe (makes 8 burgers)

Ingredients:

  • 2 sweet potatoes
  • 1 green pepper
  • 1 onion
  • 1 clove garlic
  • 1 egg
  • Sprinkling of matzo meal

Directions:

  1. Heat the oven to 180 degrees (fan).
  2. Pierce the sweet potatoes and cook in the microwave for eight minutes until soft.
  3. Whilst the sweet potatoes are cooking, crush the garlic and dice the green pepper and onion. Mix together in a bowl.
  4. Once the sweet potatoes are cooked scoop out the flesh and mash with a fork. Mix the sweet potatoes with the onions, garlic and green pepper.
  5. Crack an egg into the mixture and mix until combined. Add a sprinkling of matzah meal if you don’t want the burgers too soft in the middle.
  6. Make eight balls from the mixture, roll in matzah meal and place on a baking tray (ideally non stick and use baking paper). Use your hand to flatten the balls into patties.
  7. Bake for fifteen minutes, flip the burgers, bake for another fifteen minutes.

I’ve made a batch of these in advance for lunches this week. I will just reheat a couple each day and top with avocado and sweet chili sauce. If avocado isn’t your thing try grilling a slice of pineapple. It’s delicious on top of the burgers and if you’re feeling adventurous sprinkle some chili flakes over it before it goes under the grill.

I hope you like this sweet potato burgers recipe! Make sure you check out this post for one final treat before passover!

P.S. you might also like this kosher for Passover courgetti recipe with tomato sauce