Mushroom Courgetti Bolognese

Courgette noodles have changed my life. They are the ultimate comfort food; I love incorporating them for lunch and dinner, as they’re so incredibly diverse and can be used exactly like regular noodles, but are far lighter and really satisfying. It is a take on a classic tomato spaghetti, with a delicious sun-dried tomato sauce with chewy well cooked mushrooms. Sun dried tomatoes have such an amazing flavour that makes this 1 minute sauce taste like it was bubbling away for hours. It’s light and balanced and you can whip up this impressive dish in no time!

Ingredients:

1 Courgette

1/2 Onion

1/4 cup Parsley

1 Garlic clove

1 cup sun-dried Tomatoes

2 medium sized fresh plum Tomatoes

1 red bell Pepper

1 tbsp Coconut oil

6 small chestnut mushrooms

1/2 tsp cayenne chilli pepper

1/2 tsp ground Cumin

2 tsp Tamari sauce

1/2 tsp Himalayan salt

Method:

Soak the sun-dried tomatoes for a minimum of 2 hours in water. After that, blend them with the fresh tomatoes, parsley, garlic, cumin, chilli pepper and bell pepper in a food processor. Peel the courgette and very thinly slice the courgette into noodle strands. After this thinly slice the mushrooms and heat the coconut oil in a saucepan, adding in your chopped onions. Once the onions turn transparent and slightly golden add in the mushrooms and allow it to cook until very soft, for about 8 minutes on a medium heat. Add in the sauce you made from the blender and add in a tablespoon of water. Allow the sauce with the mushrooms to cook for 5 minutes on high heat. Add in your courgetti into the sauce pan and mix well with the sauce and cook the mix for 10 minutes at a low heat until the courgette fully softens. Serve in a bowl or on a plate and enjoy!