Courgetti Cannellini Bolognese

‘Courgetti’ is a great substitute for pasta, quick and easy to make with a spiralizer. The basic tomato sauce recipe can be made in bulk and frozen and adapted for different meals using different vegetable / herb / spice combinations.

Serves 2

1 small-medium onion, chopped

1½ tbsp. olive oil

1-2 cloves garlic, finely chopped or pushed through a garlic press

1tsp dried oregano

1tbsp tomato puree

1 tin chopped tomatoes

Pinch xylitol sweetener

1 large or 2 small courgettes

1 (400g) tin Cannellini beans, rinsed with cold water and drained

1-2 peppers (red, green or yellow), cut into small dice

1 vegetable stock cube dissolved in 200ml water

1. Fry onion in 1tbsp olive oil over gentle heat for about 3 minutes. Add peppers and cook for a couple of minutes then add garlic and oregano, cook for a further minute.
2. Add tomatoes, tomato puree and xylitol, bring to the boil and simmer for 10 minutes. Sauce is now ready to use. If you want a smooth sauce, ensure vegetables are really soft and push through a wire sieve or liquidize in a goblet liquidizer.
3. Add stock and cannellini beans, simmer gently for 10 minutes
4. Spiralise courgettes using a spiralizer or spiral slicer (a potato peeler can be used to make ‘ribbon noodles’ by ‘peeling’ slices lengthwise along the courgette if you don’t have a spiralizer)
5. Heat the remaining ½ tbsp. olive oil and sauté the ‘courgetti’ for a couple of minutes until well heated. Serve the bean & tomato sauce on a bed of courgetti noodles – filling and healthy!