GLUTEN-FREE, WHEAT-FREE, CARB-FREE SPAGHETTI BOLOGNESE

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

700g passata

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:

  1. Use a spiral peeler for long thin spirals (which you can lightly fry in 1 tsp of butter or leave raw).

OR

  1. 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:

  1. Fry onion in butter and oil until softened.
  2. Add mince and stir until cooked through and browned.
  3. Add tomato paste, garlic, capsicum, olives, chilli and dried herbs and stir through.
  4. Add passata, a splash of red wine and season with sea salt and pepper.
  5. Bring to the boil then simmer for half an hour. If mixture begins to dry out, add a little water.

Serving:

  1. Divide zucchini spirals evenly onto 4 serving plates.
  2. Top with sauce, parmesan cheese and fresh basil.
  3. Enjoy!

Note: zucchini pasta also lends itself very well to a pesto sauce, for all the vegetarians out there!

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