Try this out for a meat-free Monday dinner
About this Recipe
Warming and filling, you can instantly make this meal low carb by swapping out the pasta for courgette noodles (use a spiraliser or vegetable peeler to make noodles or ribbons and allow 2 small courgettes per person).
Step by Step Instructions
- 1 onion, diced
- 1 stalk of celery, finely diced
- 1 carrot, finely diced
- 1 tbsp coconut oil
- 500g Swiss brown mushrooms, quartered
- 4 cloves garlic, crushed
- 1 cup of water
- 2 x 400g cans chopped tomatoes
- ½ tsp chilli powder
- 1 tsp dried oregano
- Freshly ground pepper to season
- 500g gluten-free fettucine or courgette noodles
- 1 cup baby spinach
In a large saucepan, gently sauté the onion, celery and carrot in ½ tablespoon of coconut oil over a medium heat, until the vegetables soften.
Brown the mushrooms and garlic in a frying pan with the remaining ½ tablespoon of coconut oil, for 2 minutes.
Add the water, canned tomatoes, chilli powder and oregano to the pan with the onions, celery and carrot. Bring to the boil, reduce the heat and simmer for 20-30 minutes. Add the mushroom mixture and simmer for another 10 minutes. Season to taste with pepper.
Cook the fettucine in boiling water for 15 minutes, or until just soft. If using courgette noodles, steam or sauté gently for a few minutes, until they soften.
Serve the mushroom bolognese on top of, or mixed in with the pasta or courgette noodles and baby spinach.
Unlike many other vegetables, mushrooms contain a decent amount of protein, along with nutrients such as selenium and vitamin D which are often found at minimal levels in non-animal food sources.
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