Creamy courgettes with sage, capers and smoky tempeh

Creamy courgettes with sage, capers and smoky tempeh

This recipe is a healthy nod to spaghetti carbonara. No room for spaghetti here though, tempeh is very filling, and the sauce is super rich and decadent. If you don’t have tempeh you can swap this out for tofu, mushroom or aubergine. The cashew sauce can be made with a bullet or a hand blender, soak the nuts longer (48 hours) for a silky sauce.

Cooking info

  • Prep time 20m
  • Cook time 20m
  • Difficulty Medium
  • Serves 1

Nutrition (Based on 1 serving)

  • 356 Calories
  • 37g Carbs
  • 21g Protein
  • 18g Total fat
  • 3g Saturated fat
  • 0mg Cholesterol
  • 6g Sugar
  • 7g Fibre
  • 344mg Sodium

Nutritional info

Courgettes are an excellent source of antioxidants and help to reduce inflammation and improve digestion. The courgettes partnered with the spinach on the plate will give you a good dose of Vitamin C which is involved in many body functions including supporting the immune system, wound healing and the absorption of iron.


0.5 serving

Smoky Tempeh

  • 1 tsp Gluten-free Tamari Sauce
  • 0.5 tsp Sesame Oil
  • 2 tsp Nutritional Yeast
  • 1 tsp Smoked Paprika
  • 1 tbsp Water
  • 100 g Tempeh

Cashew Sauce

  • 1 Small garlic clove
  • 100 g Cashews (unsalted and soaked overnight)
  • 2 tbsp Nutritional Yeast
  • 1 tsp Apple Cider Vinegar
  • 1 pinch Sea Salt
  • 1 pinch Ground black pepper
  • 50 ml Plant milk

Courgettes and toppings

  • 2 Courgettes
  • 1 tsp Olive Oil
  • 2 tbsp Capers
  • 8 Fresh Sage leaves
  • 1 pinch Salt
  • 1 pinch Pepper



  • Allergens: Contains nuts and soy

  • You'll want the plate piping hot to wilt the spinach and keep this dish warm as the courgettes cool quicker than pasta which retains heat better

  • The cashew sauce works perfectly with potato salad. Just add a little extra apple cider vinegar and some dill

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