Courgette Pasta Sauces You Can Make Without a Spiraliser
Tired of zoodles? Us too.
If you love courgette but don’t want to invest in yet another kitchen gadget, this post is for you. We’ll show you how to make flavour-packed, healthy pasta sauces using courgette—no spiraliser required.
Whether you’re aiming for low-carb, gluten-free, or just more veg in your diet, these courgette pasta sauces are easy, comforting, and satisfying.
Explore more legume-free pasta alternatives here.
🥄 Why Courgette Makes a Brilliant Pasta Base
Courgette is more than just a spiraliser trend. It has:
- High water content (perfect for silky sauces)
- Mild flavour (pairs well with herbs, citrus, and cheese)
- Nutrients like potassium, vitamin C and fibre
When grated, roasted or sautéed, courgette becomes a velvety base for sauces—without needing to mimic spaghetti.
🍝 1. Creamy Courgette & Lemon Sauce
Perfect for: penne, rigatoni, or brown rice pasta
Flavour profile: bright, light, creamy
Ingredients:
- 2 large courgettes, grated
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp lemon zest
- 2 tbsp crème fraîche (or coconut cream for vegan)
- Salt and pepper to taste
- Fresh basil or dill
Instructions:
- Sauté garlic in olive oil, then add grated courgette and a pinch of salt.
- Cook for 5–7 minutes until softened.
- Stir in lemon zest and crème fraîche.
- Toss with hot pasta and top with herbs.
Tip: Add chilli flakes for heat or toasted pine nuts for crunch.
🧄 2. Garlic Courgette Alfredo (No Cream!)
Perfect for: tagliatelle, pappardelle
Flavour profile: rich, garlicky, indulgent
Ingredients:
- 2 courgettes, finely chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp nutritional yeast or parmesan
- ½ cup veggie broth
- 1 tbsp almond flour or oat milk (to thicken)
- Black pepper
Instructions:
- Sauté garlic and courgette until golden.
- Add broth and simmer 5–6 mins.
- Blend with almond flour or milk until creamy.
- Stir into cooked pasta and serve warm.
Why it works: The courgette adds volume and creaminess without heavy cream.
🌱 3. Courgette Pesto with Sun-Dried Tomatoes
Perfect for: fusilli, orzo, lentil pasta
Flavour profile: earthy, vibrant, punchy
Ingredients:
- 1 grated courgette
- ¼ cup sun-dried tomatoes
- 2 tbsp olive oil
- 2 tbsp chopped almonds
- 1 clove garlic
- Juice of ½ lemon
- Handful of basil or rocket
- Salt to taste
Instructions:
- Blend all ingredients into a chunky pesto.
- Stir through warm pasta with a splash of cooking water.
- Top with extra nuts or plant-based cheese.
Optional: Add grilled aubergine slices for a Mediterranean twist.
🧠 Tips for Working with Courgette in Sauces
| Tip | Why It Matters |
|---|---|
| Salt and drain grated courgette | Removes excess moisture to avoid soggy sauces |
| Use skin-on | Keeps fibre, colour, and texture |
| Combine with strong flavours | Courgette absorbs garlic, lemon, herbs beautifully |
| Add last-minute lemon or vinegar | Brightens up rich sauces |
💬 Courgette FAQ
1. Can I freeze courgette pasta sauces?
Yes, especially puréed ones like Alfredo or pesto. Store in airtight containers for up to 3 months.
2. Is courgette pasta low in carbs?
The courgette itself is low-carb, but pair with lentil or chickpea pasta for a lighter option.
3. What’s the best substitute for crème fraîche?
Coconut cream, cashew cream, or thick oat yoghurt all work well for vegan versions.
4. Do I need to peel the courgette?
Not at all! The skin adds colour and nutrients. Just wash thoroughly before grating or slicing.
5. Can I use raw courgette in sauces?
Yes, for pesto-style or blended dips—but sautéing enhances the flavour for warm sauces.
🍴 Final Thoughts
Courgette is one of the most versatile veggies in your fridge. With these creative sauce ideas, you don’t need a spiraliser or any fancy gear—just a pan, a grater, and your favourite pasta.
From creamy lemon blends to sun-dried tomato pesto, courgette can deliver flavour, texture and nutrients without fuss.
