This super healthy take on traditional spaghetti bolognese is full of added protein and is vegan-friendly and gluten free!
Yield: 3
Prep time:
Cook time:
1 large zucchini/courgette
125 grams gluten free spaghetti
500 grams mushroom bolognese
vegan cheese
salt
pepper
homemade gluten free cheesy garlic bread (optional)
Need a conversion? Use this handy chart.
This recipe is definitely one to keep handy for quick summer dinners. It's versatile and can easily by doubled or tripled to feed a large crowd. Plus, you can swap it out, and chop and change it all you want. Skip the gluten free spaghetti altogether. Or get adventurous with your spiralizer and add in some other veggies to your bolognese--try carrots or aubergines/eggplants!
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Cook time:
Gluten Free Vegan Courgetti Bolognese
I have a confession to make. I love vegetables, but I hate courgettes/zucchini. I first tried it as a child, when I had mistaken it for a slice of refreshing cucumber. I wasn't expecting the spongy texture and the acrid taste and I'd been put off raw courgette for life. To this day, if I'm not 100% sure it's a cucumber, my husband is my guinea pig, taking the first bite for me to check which vegetable I'm about to eat. I've got a phobia of raw courgette, y'all. Now cooked courgette? I love it! I can eat it all day. And thankfully, so can my family.Disclosure: This is a sponsored post for Ideal World. I have been compensated for this post, however all opinions remain my own and I was in no way influenced by the company. You can review my disclosure policy in full, here.The kind folks at Ideal World, sent me this amazing Cookshop Spiralizer to try out and I immediately set about, spiralizing everything in my sight. I was introduced to courgetti once a few years ago at a raw food dinner party. Given my fears about raw courgette, I didn't try it, but I loved the idea of it! So I wanted to develop a healthy courgetti that was suited for people who don't actually like raw zucchini. This courgetti recipe is a bit different in that it's made with half a family-sized serving of gluten free spaghetti. The combination is great: the spaghetti helps to mask the courgettes for kids or adults who aren't too keen on it and the zucchini also adds a nice texture to the pasta.
Ingredients:
For the courgetti bolognese1 large zucchini/courgette
125 grams gluten free spaghetti
500 grams mushroom bolognese
vegan cheese
salt
pepper
homemade gluten free cheesy garlic bread (optional)
Need a conversion? Use this handy chart.
Gluten Free Vegan Zucchini Spaghetti
This recipe is definitely one to keep handy for quick summer dinners. It's versatile and can easily by doubled or tripled to feed a large crowd. Plus, you can swap it out, and chop and change it all you want. Skip the gluten free spaghetti altogether. Or get adventurous with your spiralizer and add in some other veggies to your bolognese--try carrots or aubergines/eggplants!
Instructions:
- Bring a pan of salted water to the boil. Add the gluten free spaghetti and boil for about 10 minutes, until cooked.
- Spiralize the courgette while the spaghetti cooks.
- Add the sprialized zucchini to the spaghetti and cook for one minute.
- Strain the spaghetti and the courgetti, reserving a little bit of the cooking liquid in a bowl with the strained pasta.
- Warm the bolognese sauce in the pan, then add the pasta back to the sauce and stir well.
- Season with salt and lots of black pepper.
- Serve with grated vegan cheese and gluten free cheesy garlic bread.
More Gluten Free Pasta Dishes
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