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.
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