Mushroom + Courgette Spag Bol

Day 6! Early morning Hollywood F45 session today, and still thinking about how delicious this was last night for dinner.

Spag bol use to be my staple as a kid growing up. It was my fave.

The telling thing was, that I actually couldn't stand the smell of the raw mince cooking, I wouldn't be in the kitchen until mum had added the dolmio sauce. Anyway, memories are still sweet of mum stirring the pot with love for at least an hour as it simmered away!

This is as clean and lean as a spag can get...cos there ain't no spag!

I have a benriner japanese spiraliser, and it's next level. It makes the most perfect noodles out of veges, with minimum effort. So worth the $150 or so that it was. Believe me, I wasted my fair share on crappy try hards over the years!

No F45 tomorrow, and I will be sharing my vlog for week 1 probably tomorrow night. Looking forward to my talk at the Auckland Vegan Food Festival tomorrow. I'll share what my talk is about next week:)

Recipe for 2 serves

1 brown onion, finely chopped

2 garlic cloves, finely diced

2 tsp dried oregano

8 portobello mushrooms, diced

1 large handful fresh parsley leaves

3 fresh sage leaves, chopped

3/4 cup tomato and basil pasta sauce, I love Ozganics brand

3 courgettes peeled and spiralled

4 sun-dried tomatoes, finely chopped

Salt and pepper to taste

Salad leaves to serve on the side


Heat a little olive oil in a pan, add the onion and cook off until soft. Add the garlic and cook for a further 2 minutes.

Throw in the dried oregano, followed by the mushrooms and salt and pepper. Stir through and cook for around 5-7 minutes until mushrooms are cooked

Add the sun-dried tomatoes, parsley and sage, stir again. Pour in the pasta sauce to combine and lastly add the courgette pasta.

Stir gently for the last 1 minute, making sure all the courgette is coated.

Serve hot with salad.


Leave a comment

Please note, comments must be approved before they are published