If you’re a spaghetti bolognese fan but not so keen on the idea of a bloated stomach full of pasta – you will love this recipe! By swapping spaghetti for zucchini spirals, you get to avoid the post-pasta bloat/fatigue AND nourish your body with nutrient-rich greens! It’s also great for paleo lovers, for those with gluten intolerance, for diabetics avoiding high-glycemic foods or for anyone wanting to steer clear of the harsh chemical herbicides commonly used in wheat farming. Best of all, this recipe is a win-win: your body will thank you and your taste buds will be pleasantly surprised!
Ingredients (serves 4)
5 large organic zucchini, rinsed
1 tbsp organic butter
Splash of extra virgin olive oil
1 brown onion, chopped
2 garlic cloves, chopped
500g organic mince
4 tbsp tomato paste
1 red capsicum, chopped
½ tsp dried chilli
1 heaped tsp mixed dried herbs
Splash of organic red wine
10 pitted olives
1 cup parmesan cheese, grated
Fresh basil for serving
For the spaghetti:
You have two options when making zucchini spaghetti:
- Use a spiral peeler for long thin spirals (which you can lightly fry in 1 tsp of butter or leave raw).
- If you don’t have a peeler, slice the zucchini lengthways into very thin strips then pan-fry in 1 tsp of butter on high heat for 2-3 minutes until just softened.
(I made this recipe while staying with family and had no peeler with me so used the slicing option – it was still delicious!)
For the sauce:
- Fry onion in butter and oil until softened.
- Add mince and stir until cooked through and browned.
- Add tomato paste, garlic, capsicum, olives, chilli and dried herbs and stir through.
- Add passata, a splash of red wine and season with sea salt and pepper.
- Bring to the boil then simmer for half an hour. If mixture begins to dry out, add a little water.
- Divide zucchini spirals evenly onto 4 serving plates.
- Top with sauce, parmesan cheese and fresh basil.
Note: zucchini pasta also lends itself very well to a pesto sauce, for all the vegetarians out there!