Mushroom Bolognese with Courgetti

This is a quick and simple mushroom bolognese served with courgette spaghetti. Takes about 20 mins.

Finely chop the onions and begin to slow fry them in a little olive oil.
Finely chop the mushrooms and add them to the frying pan. Add the Italian herbs and continue to fry until the mixture reduces.

Once reduced, add the 2 tins of chopped tomatoes and more herbs and cook until the whole mixture reduces a little. check the seasoning.

While the mixture is reducing prepare the courgettes with the spiraliser. Cut off the end of one of the cougettes and use the spiraliser to create “spaghetti” and put into a bowl. Repeat with the other courgette and place it with the other “spaghetti”.

When the bolongese is ready, place the “spaghetti” into a microwave for 60 seconds to warm up. If you don’t want to use a microwave then use a large dry wok and stir fry the “spaghetti” breifly until warmed through. Either way, be careful not to over cook the “spaghetti” otherwise it will become soggy.

Divide the “spaghetti” between the 2 plates and pour over the bolognese and serve immediately

I’ve tried a few “spiralisers” and this one is easy to use and easy to clean and put away:

Print Recipe
5 from 1 vote

Mushroom Bolognese and Courgetti

a plant based spaghetti bolognese
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian, plant based, vegan
Servings: 2 people
Calories: 196kcal

Ingredients

  • 250 g mushrooms
  • 1 onion
  • 1 clove garlic
  • 1 tbsp Italian herbs
  • 2 courgettes
  • 500 g chopped tomatoes – 2 tins
  • 1 tbsp olive oil

Method

  • Finely chop the onions and begin to slow fry them in a little olive oil.
  • Finely chop the mushrooms and add them to the frying pan. Add the Italian herbs and continue to fry until the mixture reduces.
  • Once reduced, add the 2 tins of chopped tomatoes and more herbs and cook until the whole mixture reduces a little. check the seasoning.
  • While the mixture is reducing prepare the courgettes with the spiraliser. Cut off the end of one of the courgettes and use the spiraliser to create "spaghetti" and put into a bowl. Repeat with the other courgette and place it with the other "spaghetti".
  • When the bolognese is ready, place the "spaghetti" into a microwave for 60 seconds to warm up. If you don't want to use a microwave then use a large dry wok and stir fry the "spaghetti" breifly until warmed through. Either way, be careful not to over cook the "spaghetti" otherwise it will become soggy.
  • Divide the "spaghetti" between the 2 plates and pour over the bolognese and serve immediately

Nutrition

Calories: 196kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 1497mg | Fiber: 8g | Sugar: 16g | Vitamin A: 728IU | Vitamin B12: 1µg | Vitamin C: 66mg | Vitamin D: 1µg | Calcium: 168mg | Iron: 5mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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5 from 1 vote (1 rating without comment)

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