How To Make Courgetti Spaghetti With Vegan Bolognese

The most casual of scrolls through Pinterest or Instagram will show you at least one plate of these vegetable noodles, thus proving that courgetti spaghetti has taken over the world and become the dish of the day. Even M&S are selling ready-made courgetti, so it's a thing. I recently took part in ao.com's vegetable challenge to eat only veggies in my evening meals, and this was one of my scrummy dinners. Here's how I did it. 

You will need: 

One courgette per person

A spiraliser (mine is an easy-peesy hand-held one bought from Amazon)

1x tin of tomatoes

1x tin of chick peas (or prepare dried ones if you're fancy)

1x onion

4x garlic cloves

A heap of mushrooms, however many you like. You could also include peppers and/or chillies

Cooking oil - I used coconut

Any herbs and seasoning you like

1.) Wash the courgettes and spiralise them. You can peel them if you don't want any green noodles at all. These are nice, but slightly more chewy than the 'white spaghetti'. 

2.) Chop up the onion, garlic and mushrooms.

3.) Drain the chick peas and place them in a large bowl. Use a potato masher to gently mash the chick peas. You don't want to turn them into a smooth mash, leave some chick peas half mashed so it has a rough texture. 

4.) Heat oil in a wok or frying pan and stir-fry your courgetti for three minutes or until it's soft and the texture of cooked spaghetti. Take them off the heat. 

5.) Heat some more oil in a pan and stir-fry the onion, garlic and mushrooms until soft. Stir in the tin tomatoes and mashed chick peas, and simmer for a few minutes. Add herbs and seasoning to taste. 

6.) Serve the 'bolognese' sauce with the courgetti, and grind a bit of black pepper on top.