It had been a while since I’d used my spiralizer and made some of these zucchini noodles or “courgetti” – I’d forgotten how brilliant they were! The mild taste and texture is so passable for pasta and makes such an amazing alternative for people avoiding gluten, grains and carbs. I just love it as a way to add extra vegetable goodness into my meals.
For the bolognese, I used minced mushrooms. You can either dice them into small cubes with a sharp knife or chop in the food processor for a few seconds. They give a delicious, meaty texture along with the diced carrots and onions.
- 2 large courgettes / zucchinis, made into noodles using a spiralizer*
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 large carrot, diced
- 300g mushrooms, finely chopped into mince
- 1 400g tin chopped tomatoes
- ½ tsp red wine vinegar (optional)
- 1 tbsp fresh chopped basil
- Salt and pepper, to taste
- Heat 1 tbsp olive oil in a saucepan and cook the onion, garlic and carrots until softened.
- Add the mushrooms, tomatoes, vinegar, seasoning and herbs. Cook until reduced and thick.
- Meanwhile, tip your zoodles / courgetti into a separate pan with 1 tbsp olive oil and a splash of water. Heat for 5-8 minutes until softened but don't overcook or they will turn mushy!
- Add them to your serving bowls, with a drizzle of garlic olive oil, if you wish and top with a ladle-full of the mushroom bolognese. Serve immediately.