Zoodles Bolognese

Sauce:

3 Tbsp (40 g) Olive oil

1/2 cup (170 g) Onion, finely chopped

1/3 cup (50 g) Mushrooms, sliced

1/3 medium (30 g) Carrot, diced

1/2 cup (40 g) Eggplant, raw, diced

1/3 cup (40 g) Red pepper, seeded, diced

1 large (80 g) Tomato, chopped

1 clove (5 g) Garlic, crushed

5 leaves (10 g) Basil, fresh, chopped

1/2 tsp (2 g) Oregano, dried

1/3 cup (80 ml) Vegetable stock

1/4 cup (60 g) Tomato purée

1/3 cup (100 g) Canned tomatoes, chopped

Zoodles:

2 cups (160 g) Zucchini

1 Tbsp (15 g) Olive oil

1/3 cup (80 ml) Water, boiling

1 Tbsp (15 g) Butter

For the sauce:

1 Heat oil in large pan and add onions, mushrooms, carrot, eggplant, peppers and chopped tomato.

2 Add garlic, basil, and oregano into pan and cook for 5 minutes.

3 Add vegetable stock and cook for 10 minutes.

4 Add tomato purée and canned tomatoes; simmer for 25 minutes.

For the zoodles:

1 Use a spiralizer to create long twirls of pasta-like strips from zucchini.

2 Heat oil in a frying pan and add zoodles. Sauté for 1 minute.

3 Add boiling water and cook for 3 to 4 minutes, until water has been absorbed.

4 Stir in butter, and chop zoodles into bite-sized strips.

5 Serve with the prepared sauce.