Vegan Spaghetti Bolognese with Gluten Free Zucchini Noodles

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Recipes for your spiralizer

Cater for all diets with this tasty vegan spaghetti bolognese using gluten free zucchini noodles made with your spiralizer.

Equipment:

• Spiralizer
• Frying pan or Stockpot
• Chopper or Knife and board
• Measuring spoons
• Measuring cups
• Can opener
• Parmesan grater

Ingredients

Noodles: Spiralise 2-2.5 large zucchinis on Blade C (or linguine blade)

Vegan Bolognese:

• 2 tbsp olive oil
• ½ medium red onion, chopped
• ½ of 1 celery stalk, finely diced
• ½ of 1 whole carrot, finely diced
• 1 tsp red chilli, fresh or dried
• 2 medium cloves of garlic, minced
• 1 cup vegetable stock
• 1 14 oz can of crushed tomatoes
• ¾ Tbsp tomato paste
• salt and pepper to taste
• ⅓ cup chopped basil
• 1 Tbsp oregano
• shaved Parmesan cheese, for garnish

Instructions

1. Heat oil in frying pan or stock pot
2. Add onions, garlic and chilli and cook for 1 – 2 minutes until onion softens. Add chopped carrots and celery and cook for 1 minute
3. Add in the vegetable stock and cook until reduced (water evaporates).
4. Add in the crushed tomatoes, tomato paste and season generously with salt and pepper. Add dried or fresh oregano. Bring to a boil and then lower heat and let simmer for 10 minutes.
5. Add fresh Basil and continue cooking for 5 minutes.
6. After 15 minutes, add in the zucchini pasta and mix thoroughly to combine.
7. Cook for a further 5 minutes until zucchini noodles are al dente.

Serve and garnish with Parmesan cheese and your vegan spaghetti bolognese is done! Find a fantastic range of Pasta bowls on our online store.

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