Courgetti Spaghetti Bolognese
- RECIPE MAKES: 1 serving
- PREP TIME: 10 minutes
- COOK TIME: 40 mins
To make bolognese sauce heat olive oil in a large pan and add chopped onion, mushrooms, carrot, courgette and chopped tomato. Season with salt and pepper.
Add crushed garlic and oregano and basil into pan and cook for five minutes.
Add vegetable stock and cook for approximately 10 minutes.
Add in tomato purée and chopped tomatoes and simmer for 25 minutes.
To make courgetti spaghetti, use a spiralizer to create long twirls of pasta-like strips from courgette.
Heat olive oil in a frying pan and add spiralized courgette and fry for 1 minute.
Add water cook for a further 3 to 4 minutes.
Stir through butter and add salt and pepper to taste.
Serve with bolognese sauce.
Serving Suggestion:
Try adding some Violife prosociano to finish off the dish*
*Always check the protein content on labels as ingredient can change.
- Ingredients for Bolognese Sauce:
- 2 tbsp olive oil
- ½ large onion, finely chopped
- 50g mushrooms, sliced
- ¼ large carrot, diced
- ¼ large courgette, peeled and diced
- 200g tinned chopped tomatoes
- Salt and pepper to season
- 1 garlic clove, crushed
- 4 tbsp tomato purée
- 1 large tomato, chopped
- 75ml vegetable stock
- 50g fresh oregano and basil, chopped
- Ingredients for Courgetti Spaghetti:
- ½ large courgette
- 75ml water
- 1 tbsp olive oil
- 10g butter
- Salt and pepper to taste
