Courgetti spaghetti bolognese
This courgette noodle spaghetti bolognese with a twist is a healthy, gluten-free weeknight dinner you will love!
Servings: 4 servings
Ingredients
- 1 tbsp extra virgin olive oil plus extra for drizzling
- 1 onion diced
- 2 garlic cloves crushed
- 1 long red chilli deseeded and finely chopped
- 500 g grass-fed beef mince or organic free-range turkey mince
- 1 tbsp curry powder
- 3 tbsp tamari see notes
- 200 g chopped tomatoes
- 6 kale leaves stalks removed and leaves finely chopped
- 4 courgettes (zucchini) spiralized
To serve
- Parmigiano reggiano, grated or nutritional yeast flakes
- 4 large handfuls of rocket (arugula) leaves
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 4-5 minutes or until soft. Add the garlic and chilli and cook for 1-2 minutes or until fragrant.
- Turn the heat to high and add the mince, breaking it up with a wooden spoon, and cook for 4-5 minutes or until browned. Add the curry powder, tamari and tomatoes and cook for 1 minute. Add the kale and cook, stirring, until wilted.
- Meanwhile, blanch the spiralised courgette in a bowl of just boiled water for 1 minute and then drain.
- Divide the courgette noodles between serving bowls and top with the bolognese and a handful of rocket per serve. Sprinkle with parmesan to serve.
Notes
Tamari is gluten-free soy sauce, I recommend using tamari even if you're not avoiding gluten as it usually contains less ingredients, it's less salty and has a stronger umami flavour. If you're avoiding soy, use coconut aminos instead.
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