This delicious, pasta-free, meat-free version of the classic spaghetti bolognese is good for your gut AND gets your taste buds tingling. Replacing meat with flavourful portobello mushrooms, and pasta with spiralized courgette makes it guilt-free too. Serve without parmesan for a vegan meal.
Ingredients 6 Portobello mushrooms
½ cup carrot, chopped very finely
½ cup celery, chopped very finely
½ cup onion, chopped very finely
3 cloves garlic, chopped very finely
3 tbsp extra virgin olive oil
Generous pinch of salt
Fresh ground pepper
1 tablespoon tomato paste
1 tin chopped tomatoes
2 teaspoons dried mixed herbs
½ cup fresh basil leaves,
3-4 zucchini/courgettes, spiralized
Fresh parmesan, grated
Heat 2 tbsp oil in a pan on a medium heat.
When hot, add the onion, carrot, celery, mushrooms, and garlic to make the 'ragout'
Season with a little salt and fresh ground pepper then cook for 10 minutes.
Stir in the tomato paste and cook for 2 more minutes, then stir in the chopped tomatoes, mixed herbs and basil. Simmer gently for 15 minutes until the sauce has thickened and the flavours have combined.
Season if necessary.
Heat the remaining tbsp of olive oil in a frying pan. When the oil is hot, add the spiralized courgette.
Season with salt and pepper and cook, tossing regularly with tongs for 2 minutes until just tender, then serve immediately.
Divide the courgette among 4 bowls and top with a generous amount of the bolognese.
Garnish with freshly chopped basil and serve topped with freshly grated parmesan.