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February 2, 2018 - No Comments!

MEAT FREE BOLOGNESE WITH COURGETTE NOODLES

MEAT FREE BOLOGNESE WITH COURGETTE NOODLES
 
Prep time
Cook time
Total time
 
A delicious mid week dinner that is full of flavour and nutrition. On the table quickly and you may even have leftovers for tomorrow's lunch.
Author:
Recipe type: Plates & Bowls, Vegan
Cuisine: Italian
Serves: 4
Y O U N E E D
  • 450g Vegan mince
  • 1 tin chopped tomatoes
  • 1 onion
  • 200g mushrooms
  • 2 TBSP tomato purée
  • 3 large courgettes
  • 2 cloves garlic
  • Handful fresh thyme
  • 1tbsp Oregano
  • Salt & Pepper to taste
  • 1 Tbsp rapeseed oil
D O T H I S
  1. Add the onions and garlic to the hot oil and fry until translucent
  2. Add the mince, mushrooms, herbs and seasoning and stir
  3. Add the purée and tinned tomatoes and mix well
  4. Turn down to a simmer and keep an eye on it for 15/20 minutes
  5. If it's looking a little dry, add a splash of water.
  6. Meanwhile, prepare your courgette. Use a spirializer to create noodles with the courgette.
  7. Once the bolognese has reduced, remove from the heat and put to one side.
  8. In a seperate pan,add a splash of oil, heat and then throw in your noodles along with a good pinch of salt & pepper.
  9. You are only really warming them through. They will cook very quickly so just show them the pan.
  10. They need to retain their crunch.
  11. Scoop a pile of noodles into a bowl and top with the bolognese.
  12. OPtion to top with fresh basil and parmesan.