Spag bol with courgette zoodles

Spag bol with courgette zoodles

Vegan Goodness
Jessica Prescott

Replacing minced meat with lentils is one of the easiest swaps when you want to reduce or remove the meat in your diet. Here is a recipe for Bolognese that does exactly that. If you have time, make it in advance as it is always outrageously good the day after making.


Quantity Ingredient
185g dried green or brown lentils
or 2 tins dried green or brown lentils, drained
1 portion Fresh tomato napoli sauce
small handful sun-dried tomatoes
500g mushrooms
1 tablespoon balsamic vinegar
4 medium courgettes
toasted pumpkin seeds and basil, to serve


  1. If using dried lentils, cook them in 500 ml of water for 20 minutes.
  2. Make the tomato sauce according to the recipe. Finely chop the sun-dried tomatoes and mushrooms and add these to the sauce as you are cooking, along with the balsamic vinegar.
  3. When the lentils are cooked, drain and add these or the tinned lentils to the sauce and allow to simmer for an additional 10 minutes or until you are ready to serve.
  4. Transform your courgettes into zoodles using a spiralizer and lightly blanch them in boiling water, if you like. If you prefer them raw, place them straight on the plate. Top the zoodles with the sauce and sprinkle with the pumpkin seeds and basil leaves.
  5. Serve with crusty bread to undo all the goodness of eating courgette noodles instead of wheat noodles!


  • If you don’t own a spiralizer you can use normal spaghetti or any other pasta your heart desires. You can also make sloppy joes and serve the sauce on buns instead of noodles, if you prefer.
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