Video: How to make a vegan courgetti bolognese
Stuck for dinner ideas? Try Ciaran Faherty’s Vegan ‘Courgetti Bolognese’. Using Leggo’s Italian Herb Passata added to a medley of courgettes, mushrooms, chickpeas and lentils with a bunch of fresh Basil leaves to garnish! This will fast become a family favourite that’s quick and easy to prepare, guaranteed to satisfy those hungry tummies.
Discover how to make this tasty Vegan ‘Courgetti Bolognese’ - a Vegan take on a spaghetti bolognese, using Leggo's Passata. Here is the recipe:
4 large courgettes
2 tbsp your favourite cooking oil
1 onion, finely diced
1 carrot, finely diced
1 clove garlic, finely diced
1x 400g tin chickpeas, drained & roughly chopped
1x 400g tin lentils, drained
200g Portobello mushrooms, finely diced
100g white wine
700g jar Leggo’s Italian Herb Passata
Vegan parmesan, to garnish
Basil leaves, to garnish
In a medium saucepan, heat oil. Add onion, carrot and portobello mushrooms. Season and cook for 5 minutes or until tender. Add garlic and cook for further 2 minutes. Deglaze with white wine. And Leggo’s Passata , chickpeas and lentils. Bring to boil and simmer for a further 10 minutes.
Meanwhile, put courgettes through spiralizer to form ‘courgette spaghetti’. Blanch for 10 seconds. Drain and season.
Garnish with vegan parmesan and basil leaves.
More recipes from Leggo's
Dine at home with Leggo's using these tasty recipes or find more here.