It had been a while since I pulled out my spiralizer and made zucchini noodles, or “courgetti” — and I’d forgotten how brilliant they are. Their mild flavor and firm, noodle-like texture make them an excellent substitute for pasta, especially for anyone avoiding gluten, grains, or excess carbs.
Courgetti is a simple way to add extra vegetables to a meal without sacrificing the comforting feel of a pasta dish. When paired with a rich, savory bolognese, it becomes a satisfying, lighter alternative that still feels indulgent.
For the bolognese I use minced mushrooms. You can finely dice mushrooms with a sharp knife or pulse them a few seconds in a food processor. Minced mushrooms provide a meaty texture that works beautifully with diced carrots and onions, creating a deeply flavored, plant-based ragu.
This mushroom bolognese is naturally vegan, gluten-free and suits paleo-style diets. The sauce reduces down into a thick, savory topping that clings to the courgetti, delivering richness without dairy or meat.
📖 Recipe
Mushroom Courgetti Bolognese
2
10 minutes
20 minutes
30 minutes
Bolognese made with minced mushrooms served over spiralized zucchini — a vegan, gluten-free and paleo-friendly alternative to classic pasta dishes.
Ingredients
- 2 large courgettes / zucchinis, made into noodles using a spiralizer
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 large carrot, diced
- 300 g mushrooms, finely chopped (to a mince)
- 1 x 400 g tin chopped tomatoes
- ½ tsp red wine vinegar (optional)
- 1 tbsp fresh chopped basil
- Salt and pepper, to taste
Instructions
- Heat 1 tbsp olive oil in a saucepan over medium heat. Add the diced onion, minced garlic and diced carrot and cook until softened, about 5–7 minutes.
- Add the minced mushrooms, chopped tomatoes, red wine vinegar (if using), salt, pepper and fresh basil. Simmer until the sauce reduces and thickens, about 10–15 minutes, stirring occasionally.
- While the sauce reduces, heat a separate pan with the remaining 1 tbsp olive oil and a splash of water. Add the courgetti and warm for 5–8 minutes until just tender. Avoid overcooking to prevent sogginess.
- Divide the courgetti between serving bowls. Drizzle with garlic-infused olive oil if desired, then top each portion with a generous ladle of the mushroom bolognese. Serve immediately.
Notes
* A spiralizer turns vegetables into noodle shapes. Use the blade that creates long, thin strands for the most pasta-like texture.
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