Zoodles

Who loves spag bowl? Who has all those childhood memories of tomato stained lips and spinning your fork round and round to see how much spaghetti you could fit on your fork?

If you’re anything like me, I am a sucker for a bowl of spaghetti – particularly my grandmas. I love a good bowl of spag but as I hate the guilt I often feel after indulging in a big bowl of pasta and wish I could enjoy it every night. Well now I can!!

I have always been a bit sceptical about zucchini noodles and what they taste like as I have grown up in a household that never ate zucchini but I was pleasantly surprised to say the least. The ‘zoodles’ had a slight crunch as they were just spiralled and served in the bowl which I really enjoyed. Another killer recipe from the JSHealth website.

Bolognese with Zoodles

Serves: 4

Prep Time: 45 minutes, including cooking

Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 1 garlic clove, crushed
  • 1 stick celery, finely chopped
  • 1 carrot, finely diced
  • 400 g lean organic minced beef
  • 150 g button mushrooms, sliced
  • 3 truss tomatoes, finely diced or 1 x 400 g tin organic diced tomatoes
  • 1 cup vegetable stock
  • 1/3 cup organic tomato passata
  • 1 teaspoon Worcestershire sauce
  • 1 dried bay leaf
  • 4 thyme sprigs
  • Celtic sea salt and ground pepper
  • 4 large zucchini
  • shaved parmesan and small basil leaves, to serve

Method:

  1. Heat the olive oil in a large non-stick frying pan over medium heat.
  2. Add the onion, garlic, celery and carrot and cook for 5 minutes or until softened.
  3. Add the mince and cook for a further 5 minutes or until browned, breaking up any lumps with the back of a wooden spoon.
  4. Add the mushrooms and cook for 1 minute, then add the tomato, stock, tomato passata, Worcestershire sauce, bay leaf and thyme. Stir well and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes or until the sauce has thickened. Season to taste.
  5. Meanwhile, using a vegetable spiraliser or vegetable peeler and knife, cut the zucchini (skin on) into thin, noodle-like strips (zoodles). Set aside in a sieve over a large bowl.
  6. To serve, toss the zoodles through the bolognese sauce and top with parmesan and basil leaves.
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One Comment Add yours

  1. I like this twist on spaghetti! I’ll have to add this to my list of healthy pasta alternatives!😍

    Like

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