Take it light with this quick and easy pasta substitute from our cooking partner Palate Sensations. 

For more information on cooking courses hosted by Palate Sensations, click this link.


Serves 4 l Prep Time 20 minutes l Cooking Time 10 minutes



4 medium-sized zucchini (approx. 1 zucchini per person)


3 cups sun-dried tomatoes in oil, drained

3 cloves garlic, soaked in water overnight

3 tbsp red onion, chopped (soaked in water overnight to reduce raw taste)

8 basil leaves

1-1/2 fresh tomato, chopped

1/2 cup yellow peppers, chopped

1-1/2 tbsp extra virgin olive oil

1 tsp Himalayan or sea salt

1/4 tsp dried oregano or fresh oregano

2 chilli padi, deseeded & chopped (adjust amount to taste)



4 basil leaves

1 corn on the cob, deseeded

1/2 cup fresh tomatoes, chopped pine nuts


- Using a spiraliser, spiral the zucchini into thin spaghetti strips. Soak in salted water for about 10 minutes, drain well before use.

- Using a microprocessor, blend all the ingredients for the marinara sauce together until smooth. Check for seasoning, you may adjust for oil, salt and basil leaves, according to your preference.

- Portion the zucchini spaghetti into individual plates. Pour sauce on top. For added crunch, sprinkle fresh corn, fresh tomatoes and toasted pine nuts over the noodles.

- Garnish with sprigs of basil leaves and a drizzle of extra virgin olive oil before serving.