Vegan Zoodle Bolognese


Crunchy Asian Salad

Ingredients

  • Olive Oil (1 tbsp)

  • Onion, finely chopped

  • Green Zucchini, spiralized (4 pcs)

  • Celery, finely chopped (3 stalks)

  • Carrot, finely chopped

  • Button Mushrooms, sliced

  • Pumpkin, peeled and grated (3-400 g)

  • Garlic, crushed (2 cloves)

  • Tomato Rosemary Sauce (3 tbsp)

  • Cherry Tomatoes (1 cup)

  • Red Beans, boiled

  • Basil, chopped (1/2 cup)

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Heat the olive oil in a large saucepan over a medium-high heat. Add the onion, zucchini spirals, celery and carrot and cook, stirring, for 5 minutes or until soft. Add the mushrooms and pumpkin and cook for 3 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant.

  2. Stir through the tomato paste and bring to the boil. Add the cherry tomatoes and beans and reduce the heat to low, stir through the basil and season to taste with salt and pepper. Cover with a lid and gently simmer for 15-20 minutes to let the flavours develop. Add a little water if the sauce is reducing too fast.

  3. Remove from the heat, serve and enjoy!

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