Rainbow ‘Spaghetti’


This ‘spaghetti’ works really well with the simple red pepper sauce or pesto.

Serves 2

Cooks in 15 Minutes


  • 2 red beetroot, peeled
  • 1 green courgette
  • 1 yellow courgette
  • 1 carrot, peeled
  • 1/4 butternut squash, peeled
  • coconut oil, for frying
  • sea salt
  • toasted black sesame seeds, to garnish
  • fresh basil leaves, to garnish


  1. Using a spiraliser or julienne peeler, make vegetable noodles from the beetroot, courgettes, carrot and squash.
  2. Melt a little coconut oil in a large frying pan over a high heat. Quickly fry the veggie noodles for 2–3 minutes, until they have slightly softened.
  3. Season with sea salt and garnish with some toasted black sesame seeds and fresh basil leaves.
  4. Serve with your choice of sauce.