Mushroom Courgetti Bolognese

Ingredients

• 2 large courgettes / zucchinis, made into noodles using a spiralizer*
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 large carrot, diced
• 300 g mushrooms, finely chopped into mince
• 1 400 g tin chopped tomatoes
• 1/2 tsp red wine vinegar, optional
• 1 tbsp fresh chopped basil
• Salt and pepper, to taste

Instructions

1. 1

   Heat 1 tbsp olive oil in a saucepan...: Heat 1 tbsp olive oil in a saucepan and cook the onion, garlic and carrots until softened.

2. 2

   Add the mushrooms, tomatoes, vinegar, seasoning and herbs....: Add the mushrooms, tomatoes, vinegar, seasoning and herbs. Cook until reduced and thick.

3. 3

   Meanwhile, tip your zoodles / courgetti into a...: Meanwhile, tip your zoodles / courgetti into a separate pan with 1 tbsp olive oil and a splash of water. Heat for 5-8 minutes until softened but don't overcook or they will turn mushy!

4. 4

   Add them to your serving bowls, with a...: Add them to your serving bowls, with a drizzle of garlic olive oil, if you wish and top with a ladle-full of the mushroom bolognese. Serve immediately.