Courgetti is such a fantastic alternative to pasta and incredibly low-calorie. My husband isn’t even a big fan of courgettes, and I was able to convert him over to the courgetti side. The texture is so similar to pasta that you can just about fool yourself. You can use a spiraliser to make courgetti, but it isn’t essential.
Courgetti BolognesePrint Recipe
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 1 clove of garlic, crushed
- 1 tablespoon of tomato puree
- 2 cubes of low salt chicken stock cubes
- 400 ml of boiling water
- 1 tablespoon of low salt soy sauce
- 4 courgettes, spiralised or peeled
- 1 tablespoon of fresh basil, chopped
- 400 grams of turkey breast mince
- 150 grams of closed cup mushrooms, sliced
- 2 cans of chopped tomatoes
- 30 grams of grated parmesan
- 2 carrots, chopped into small pieces
- Make up the stock and set it aside.
- Heat 1 tablespoon of the olive oil in a large pan and fry the turkey mince.
- Scoop out and set aside once browned.
- Add onion and garlic to the pan and saute until soft.
- Add the carrot and cook for a few more minutes before adding the mushrooms.
- Cook for 5 minutes.
- Add the turkey meat back to the pan.
- Add tomato puree, chopped tomatoes and stock.
- Once the sauce is boiling, lower the heat and simmer for 45 to 60 minutes until the sauce has thickened.
- When the bolognese is nearly done, add the soy sauce.
- Add the remaining oil and add the courgette to a large frying pan.
- Cook the bolognese for 2 to 3 minutes until soft.
- Serve bolognese on top of the courgetti and top with basil and parmesan.