MMMmmm MMMMMmmm a big bowl of steaming spag bol on these chilly winter nights? Yes please!!! Traditionally not always considered the healthiest of evening meals, my healthy spag bol is low in fat, “carb friendly” and packed full of veges making it sure to please even the most health conscious of guests! Swapping the traditional wheat based spaghetti for some green goodness this veggie based “pasta” dish is gluten free and looooaaaded with fibre and essential nutrients to help keep us looking and feeling our best from winter’s beginning til end! Give it a whirl..I promise it wont disappoint!
Zucchini Noodles with Healthy Bolognaise
(Serves 4 people)
– 4x zucchinis
– 1 large red chilli, seeds removed, finely diced
– 2 cloves garlic, crushed
– 1 brown onion, diced
– 400g lean beef or pork mince
– 2 tbsp salt reduced tomato paste
– 1 can diced tomatoes
– 1 large carrot, grated
– ¾ cup brown lentils
– ½ capsicum, diced
– 1 cup mushrooms, chopped
– ½ cup torn basil leaves
Firstly, to prepare your zucchini noodles use either a peeler, julienne peeler or mandolin. For wide fettuccini style “pasta” use a standard vegetable peeler. Spaghetti-like noodles can be achieved using a julienne peeler or mandolin.
Whichever you choose, cut the ends off the zucchinis and start peeling lengthways. When you approach the seeds, turn the zucchini and continue slicing. Discard the middle section with the seeds, as they will prevent the noodles from holding together. Once you have finished, set the noodles aside until ready to serve. Note: You do not need to cook the noodles, as the hot bolognaise sauce should warm them up nicely!
Place a large heavy based saucepan over high heat on the stove and add a dash of oil before browning the mince. Remove mince from the saucepan before returning pan to the heat.
Next sauté the onion until soft before adding the crushed garlic and the chilli. Once fragrant, add the mince back in and cook over medium heat for 1-2mins.
Then add the mushrooms, carrot and capsicum, followed by the tomato paste. Stir to combine and then add the tin of crushed tomatoes. Throw in the lentils and allow to simmer on low heat for as long as you desire. Just before you are ready to serve, season well with salt and pepper and add in the basil leaves.
Serve on a bed of fresh zucchini noodles and garnish with some fresh parsley and parmesan cheese if desired.