Low Carb Spaghetti Bolognese
Serves: 4
Ingredients
To make Low Carb Spaghetti Bolognese , you'll need:
- 3 tbsp. olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 100g grated carrot
- 2 x 400g tins chopped tomatoes
- 400ml vegetable stock
- 300g pack Quorn mince
- Salt and freshly ground pepper to taste
- 4 medium courgettes for the courgetti pasta
- 3 tbsp. olive oil
Method
- Pour 3 tablespoons of olive oil into a large saucepan on a medium heat. Pop in the chopped onion and cook for 4-5 minutes, until translucent. Stir in the minced garlic and cook for a further 2 minutes.
- Mix in the grated carrot and cook for another minute .
- Put in the tomatoes pan and stir well. Pour in the stock and bring to a simmer. Lower the heat and let the sauce reduce for about 20 minutes until it is thick and rich. Halfway through cooking, add in the vegetarian mince. Season with salt and freshly ground pepper to taste .
- To prepare the courgetti, you can use a spiralizer, a julienne peeler or cut the courgette into very thin slices and then again into thin spaghetti like strips. It can be eaten hot or cold. Fry the courgetti in 3 tablespoons of olive oil for 3-4 minutes.
- Pile the courgetti on the bottom of your plate and top with a big spoonful of the Bolognese sauce.
Nutritional Facts (Per Serving)
Calories 482 | Total Fat 17g | Saturated Fat 4.5g | Carbohydrates 21g | Fibre 9.7g | Protein 16.7g
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