Bolognaise with Zoodles
Course: MainsCuisine: Italian, EuropeanDifficulty: MediumServings
2-4
servingsPrep time
20
minutesCooking time
25
minutesIngredients
- Veges
2 x large courgettes (spiralized)
1 x red capsicum (chopped into chunky pieces)
1/2 white onion (chopped finely) and 2 x garlic cloves (minced)
4 x white mushrooms (chopped into thin slices)
1 x can organic Italian tomatoes and 2 large handfuls baby spinach
- Herbs & Spices
Handful of fresh sage and basil, 2 x teaspoons dried Italian herbs
1/4 teaspoon cumin, 2 x teaspoons dried oregano
Cracked pepper & Himalayan salt (to taste)
- Other
Zenzo cheddar (grated), 1/2 pack Veggie Delights “mince”
2 x tablespoons tomato paste
Handful of green olives (chopped into quarters)
Directions
- Prep ingredients as advised in the ingredients list
- In a large pan brown garlic and onions, pepper, salt and dried herbs adding small amounts of veggie stock at a time to avoid ingredients sticking to the pan. Add Veggie Delights “mince”, and fry until browned
- Add veggies and cook until softened. Next add the tomato paste, canned tomatoes, and fresh sage and basil then simmer for 5 mins. Add the baby spinach and more fresh sage and basil, plus pepper and salt to taste if needed
- In a separate pan, add 2 TBS veggie stock plus one teaspoon of Italian herbs, and Himalayan salt to taste
- Add prepped zucchini noodles and cook until slightly softened and warmed through
- In a bowl, serve the Bolognese over the zucchini noodles, and garnish with fresh basil, grated zenzo cheese (as much as you want!), green olives and cracked pepper
Notes
- Vegan Society comment: Option to serve with spaghetti/any other pasta rather than zoodles. Vegie delights also have casserole mince in a can that could be used.
