This is a low carb vegan alternative to spaghetti bolognese. The courgette is spiralized to make the substitute pasta and it’s also a great way to increase your vegetable intake. The bolognese is really delicious made with the Puy lentils which are both full of protein and fibre.
| Prep Time | 25 Minutes |
| Cook Time | 25 Minutes |
| Servings |
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Ingredients
- 1 Tbsp Extra virgin olive oil
- 1 Stick celery Finely chopped
- 1 Small carrot Finely chopped
- 1 onion Finely chopped
- 250 ml passata
- 75 ml Red wine
- 125 g Puy lentils Cooked according to instructions
- Half Tsp dried oregano
- 1 Large Courgette Spiralized
- 1 Clove garlic
- Sea salt and black pepper for seasoning
Ingredients
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Instructions
- In a large pan fry the onion, celery and carrot until soft.
- Add the oregano, passata and cooked puy lentil and cook for a further 5 minutes.
- Add the red wine and cook for a further 5 mins. Season.
- Whilst the bolognese is cooking place a small amount of olive oil in another pan and add the garlic and spiralized courgette - warm through slowly.
- Serve the courgettes topped with the bolognese and some vegan cheese.