Zucchini Pasta

Making a “pasta” out of a vegetable spiralizer is a great way to add interest to a meal, especially if like me you really really miss the whole “Spaghetti Bolognaise” experience.

The discovery of this awesome little kitchen gadget was so exciting.  My one is called a “Betty Bossi” and is a bit tiresome to use at it needs to be manually twisted, but it produces a great long skinny “noodle”.

I’ve tried a few different vegetables: carrot, cucumber and zucchini (squash) but my favourite is the zucchini “spiralized” and then very quickly stir fried for less than a minute in a hot pan with some sea salt and oil of choice (I use coconut or olive oil).

spiralizerSince then I found the Benriner Cook Help Spiral Vegatable Slicer* which I first heard about over on the fabulous Quirky Cooking blog on a post about making “Zoodles” for dinner.  I like the look of this one as it attaches firmly to the bench and you just turn a handle to make the “Zoodles”.

I usually use this as a base for my version of Spaghetti Bolognaise (recipe below) but it is also great to add interest and texture to salads.

Spaghetti Bolognaise Sauce from Scratch, Low Tomato Version

1 portion of lamb or beef mince (lamb is always fully grass fed here in Australia, so I use it alot, also, we love.  For beef mince ensure it is grass fed or organic).  By portion I usually use 500g/1/2kg/1lb of mince.

Diced onion

Diced cooked tomatos or passata sauce (qty according to your meat amount – usually 1 standard sized tin is fine if I am using tinned tomatoes or about 3 or 4 tomatoes)

Extra homemade chicken stock if I need to add more liquid.  I don’t use heaps of tomato or tomato paste as it doesn’t really agree with my husbands stomach.

Grated carrot (1 medium sized carrot)

Mixed italian herbs (I use a pre-mix.  If you use this kind read the ingredients carefully to be sure there are not hidden grains in there).

Method is simple:

Just saute the onion in a little coconut or olive oil (or another oil if you like).  Add the mince and saute until cooked.  Add in a couple of teaspoons of the herbs to taste.  Add in the grated carrot and diced tomatos and chicken stock if you are using (if I have beef or lamb stock in the freezer  I use that but I normally only have chicken stock made) until you are happy with the amount of liquid.  Cook for about 10 minutes or so.  Taste and season with sea salt according to your tastebuds.  Done.  Serve on top of your Zucchini noodles, I usually also have a simple side-salad of leafy greens and whatever salad vegetables are handy.

Sometimes I serve this sauce over steamed veggies or even a salad.  This is a very quick mid week meal that is also child friendly.

Serves 2 adults and 2 not to hungry children.  If I wanted to make this for say 4 adults  I would use 1 kg / 2lbs of mince and increase the other ingredients accordingly.

American readers can check out the Benriner on Amazon here:

 

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