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.
📖 Recipe
Mushroom Courgetti Bolognese
Bolognese made with minced mushrooms on a bed of spiralized zucchini (Vegan, Gluten-free, Paleo)
Ingredients
- 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
- 300 g mushrooms, finely chopped into mince
- 1 400 g tin chopped tomatoes
- ½ tsp red wine vinegar, optional
- 1 tbsp fresh chopped basil
- Salt and pepper, to taste
Instructions
- 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.
Notes
* A spiralizer is a tool for turning vegetables into noodles! My favourite is the Paderno Vegetable Slicer
Helen Taylor says
I also would like to know the macros for this. I’m on a ketogenic diet (that’s the carrot out, lol!) and need the carbs, fats and protein.
rachel says
It looks delicious! Just wondering if you have the calorie breakdown? x
Kate - Gluten Free Alchemist says
Mmmmm this looks lovely Aimee. Love the way you have used the mushrooms.
I have been looking at spiralizers recently and thinking of buying one….. Did you do any particular research before getting the one you have?
Aimee says
Thanks Kate! Hope you’re having a lovely start to 2016 :-) To be honest, I just went by the reviews and the price but have no complaints – it’s lasted me years, so I’m happy with it!
Consuelo | Earthly Taste says
Yay for mushroom bolognese! This looks absolutely delicious! And I’m loving your pics too! xx
Aimee says
Thanks Consuelo! It really was so good. I’ve been tempted to have it for dinner every night this week… x
Vicky says
Looks delicious Aimee! I love using muchrooms in tomato sauces, they give such a rich flavour. We made a few courgetti meals over Christmas, I’ll have to persuade my husband to make some more and send him off to this page!
Aimee says
Hi Vicky, hope you’re feeling well! How lucky you are to have a husband that makes you courgetti :-) I love mushrooms in sauces too, such a good alternative to meat and the flavour is always so unbelievably good x