Bolognese with Zoodles

Bolognese with zoodles



2 x large courgettes (spiralized)

1 x red capsicum (chopped into chunky pieces)

1/2 white onion (chopped finely) and 2 x garlic cloves (minced)

4 x white mushrooms (chopped into thin slices)

1 x can organic Italian tomatoes and 2 large handfuls baby spinach

Herbs & Spices

Handful of fresh sage and basil, 2 x teaspoons dried Italian herbs

1/4 teaspoon cumin, 2 x teaspoons dried oregano

Cracked pepper & Himalayan salt (to taste)


Zenzo cheddar (grated), 1/2 pack Veggie Delights “mince”

2 x tablespoons tomato paste

Handful of green olives (chopped into quarters)



* Prep ingredients as advised in the ingredients list

* In a large pan brown garlic and onions, pepper, salt and dried herbs adding small amounts of veggie stock at a time to avoid ingredients sticking to the pan.  Add Veggie Delights “mince”, and fry until browned

* Add veggies and cook until softened.  Next add the tomato paste, canned tomatoes, and fresh sage and basil then simmer for 5 mins.  Add the baby spinach and more fresh sage and basil, plus pepper and salt to taste if needed

* In a separate pan, add 2 TBS veggie stock plus one teaspoon of Italian herbs, and Himalayan salt to taste

* Add prepped zucchini noodles and cook until slightly softened and warmed through

* In a bowl, serve the Bolognese over the zucchini noodles, and garnish with fresh basil, grated zenzo cheese (as much as you want!), green olives and cracked pepper



Vegan society comment: Option to serve with spaghetti/any other pasta rather than zoodles. Vegie delights also have casserole mince in a can that could be used.

 Serves 2 – 4

Source: Sonia Clark