Mushroom bolognese

Try this out for a meat-free Monday dinner

Introduction

About this Recipe

By: Amanda

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).

4-6 Servings

Ingredients

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

Step 1

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.

Step 2

Brown the mushrooms and garlic in a frying pan with the remaining ½ tablespoon of coconut oil, for 2 minutes.

Step 3

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.

Step 4

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.

Step 5

Serve the mushroom bolognese on top of, or mixed in with the pasta or courgette noodles and baby spinach.

Nutrition

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.