Ingredients
- 2 cans (800g) borlotti beans, drained
- 2 tbsp extra virgin olive oil, divided
- 1 cup finely chopped onion
- 1 cup finely chopped carrots
- ½ cup finely chopped celery
- 1 cup dry white wine
- 400g diced tomatoes
- 500g tomato pasta sauce or passata
- ¼ cup water
- 2 bay leaves
- 2 tsp sage
- 1 tsp plus 1/8 tsp garlic powder, divided
- 1 tsp paprika
- ½ tsp plus 1/8 tsp ground black pepper, divided
- ½ tsp plus 1/8 tsp sea salt, divided
- ¼ tsp chilli flakes
- 1kg zucchini
- Shaved parmesan and fresh parsley, to serve
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Method
Step 1.
For the bolognese, mash 1 can of drained beans with potato masher. Set side. Heat 1 tbsp of the oil in large non-stick frying pan on medium heat. Add onion, carrots and celery. Cook, stirring, for 6-8 minutes or until vegetables just soften. Add wine and mashed beans; cook and stir for a further 1-2 minutes.
Step 2.
Stir in remaining beans, tomatoes, pasta sauce, water, bay leaves, sage, 1 tsp of the garlic powder, paprika, ½ tsp each of the pepper, salt, and chilli. Reduce heat to low. Simmer, uncovered, for 25-30 minutes or until vegetables are tender, stirring occasionally.
Step 3.
For the zucchini spaghetti, trim zucchini ends. Cut zucchini into spaghetti-shaped strands using a julienne peeler or spiraliser. (Should make about 500g of zucchini spaghetti.)
Step 4.
Place spaghetti in a large bowl, drizzle with remaining oil and toss gently to coat. Season with remaining ⅛ tsp each salt, pepper and garlic. Heat a large non-stick frying pan on high heat. Add spaghetti; cook and stir for about 30 seconds or until just heated through.
Step 5.
To serve, top spaghetti with borlotti bean bolognese. Sprinkle with shaved parmesan cheese and fresh parsley, if desired (omit the cheese if you are vegan or dairy-free).
Serves 5 |
