spaghetti just got veggie! This scrummy courgetti recipe has a veg-packed tasty sauce.

Using Ella's Kitchen Pumpkin Broccoli + Sweetcorn pouch makes this veggielicious!

  • Serves

  • Prep

  • Cook


  • Handy



  • Vegetarian
  • Soya free
  • Nut free
  • Gluten free
  • Dairy free
  • Egg free


  • 1x Ella's Kitchen Pumpkin Broccoli + Sweetcorn pouch
  • 500g courgetti (bought or made from 3 large courgettes)
  • 3x large ripe tomatoes
  • 1 tsp dried oregano
  • Drizzle of olive oil


  1. Preheat the oven to 200’C, halve the tomatoes + drizzle with olive oil.
  2. Place in the oven for 20 minutes.
  3. Blanch courgetti in boiling water for 2 minutes until soft. Drain the water and stir through the Pumpkin, Broccoli + Sweetcorn pouch.
  4. Remove skin for the roast tomatoes + dice into smaller pieces.
  5. Stir tomato + oregano through the courgetti. Chop into roughly 1cm pieces.
  6. Serve with cooked fish, chicken or tofu and chunks of new potatoes.
Fun for little ones

Fun for little ones

Your little one can have fun letting the courgetti spaghetti run through their tiny fingers

Yummy for little ones

Yummy for older ones

Little ones 12 months + older can eat with without chopping/blending down!

Recipe tip bright ideas

Handy tip

This recipe is high in vitamin C which helps your little one’s immune system to develop

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