Gluten-free | Sugar-free | Dairy-free
Cuisine: Italian (with a healthy twist)
Course: Lunch | Dinner
Prep time: (see hints & tips section)
Cook time: 12 minutes
Comforting and familiar yet exciting and new, the flavours of my healthy alternative to Spaghetti Bolognese is fabulous and simple to make.
As always, this recipe is free from gluten, sugar, dairy and is simple to make and delicious to eat.
Hints, Tips & Tricks
To ensure my recipe stays free from sugar and gluten, I use my roasted tomato sauce. You will need to prepare this sauce before continuing with the spaghetti bolognese. My sauce is extremely versatile, and I use it in so many other delicious recipes. I always keep a jar of it in my fridge for impromptu curries, sauces and zucchini noodle pasta dishes. You can find the recipe here.
This recipe also calls for nutritional yeast. As well as being a vegan-friendly source of complete protein, B vitamins and trace minerals, it also gives the dish a nice savoury flavour.
I use lean beef mince, but feel free to use chicken, lamb or turkey mince.
You can make the mince ahead and freeze it in portions for up to 1 month and then spiralize your zucchini just before you intend to eat.
This recipe plus many more gluten-free, sugar-free and dairy-free recipes are in my award-winning cookbook, MORE from Bridget’s Healthy Kitchen.
- 1 tbsp low-sodium tamari
- 1 small onion, finely diced
- 500 g (1.1 lb) lean beef mince (ground beef)
- Himalayan salt and freshly ground black pepper
- 400 g (14.1 oz) My Roasted Tomato Sauce (see above)
- 250 g (8.8 oz) raw zucchini noodles per person
- 3 tbsp finely chopped coriander (cilantro) or basil
- 3 tbsp nutritional yeast (optional)
- Heat a wok or large frying on medium to high heat with the tamari. Add the onion and saute for a minute, often stirring to prevent burning.
- Add the mince and break up with a wooden spoon. Cook for about 10-12 minutes, often stirring until the liquid has evaporated from the meat.
- Season with a bit of salt and pepper and add the roast tomato sauce and stir through. Taste for flavour, adding more salt and pepper if needed.
- Heat the zucchini noodles in a hot pan for 30 seconds. Alternatively, you can use the microwave on high for 30 seconds for each portion. Season with a bit of salt and pepper and a tablespoon of the chopped herbs per portion of noodles.
- Place the noodles on a plate, top with some of the mince and finish with a sprinkling of the nutritional yeast (optional) before serving.