Here’s how
👉 Wash the courgettes, then peel as necessary and halve them. Cut them with the spiraliser into spaghetti, or split them by hand into spaghetti lengths. Place them in a bowl, sprinkle with salt and rub it in with gentle pressure. Leave for 10-20 minutes. Carefully squeeze out the escaping water.
👉 Place all ingredients for the marinara sauce into a blender. To make mixing easier, place soft ingredients like tomatoes, pepper and olive oil at the bottom. At high speed, and using a blender tamper to help, mix everything into a relatively firm tomato sauce and season to taste. Depending on the fresh tomato flavour, add a little something as a sweetener.
👉 Rinse the sunflower and pumpkin seeds and blitz them in a small food processor with an S-blade until they have the consistency of minced meat. Then add the olives and blitz again until these are chopped and all the pieces are around the same size. Mix the chopped seeds with the tomato sauce.
👉 For the Brazil nut parmesan, blitz the Brazil nuts with the salt in a small food processor with an S-blade until they have a crumbly, parmesan-like consistency.
👉 In a dish, mix the squeezed courgette spaghetti with the Bolognese sauce; using around three tablespoons of Bolognese per serving. Divide the finished mixture onto plates, sprinkle with the Brazil nut parmesan and garnish with a sprig of thyme.