Squoodle Bolognese (v)

Ingredients

Ingredient	Amount	Unit
Pine Nuts	50	grams
Onion	2	unit(s)
Carrot	2	unit(s)
Chestnut Mushrooms	2	punnet(s)
Garlic	2	unit(s)
Vegetarian Worcester Sauce	2	sachet
Finely Chopped Tomatoes with Onion and Garlic	2	pack(s)
Red Wine Stock Pot	2	unit(s)
Water	100	milliliter(s)
Basil 20g	2	bunch(es)
Butternut Squash Noodles	700	grams

Instructions

Step 1

Instruction

Put a frying pan on high heat and add the pine nuts (no oil). Toast for a couple of minutes until golden, shaking the pan to avoid them burning. Remove the pan from the heat and tip the pine nuts into a small bowl. Halve, peel and roughly chop the onion. Remove the top and bottom from the carrot and coarsely grate (no need to peel). Quarter the chestnut mushrooms. Peel and grate the garlic (or use a garlic press).

Step 2

Instruction

Return the frying pan to medium heat with a drizzle of oil. Add the onion and mushrooms and cook, stirring, until soft, 4-5 mins. Add the Worcester sauce reduce by half then add the finely chopped tomatoes, stock pot and water (see ingredients for amount). Bring to the boil, stirring to dissolve the stock pot. Lower the heat to medium and stir in the carrot. Simmer until thick and tomatoey, 10-12 mins.

Step 3

Instruction

Put a large saucepan of water with a pinch of salt on to boil for the squoodles. Meanwhile, roughly chop the basil (stalks and all). Pop the toasted pine nuts into a freezer bag and bash with the base of a saucepan. Return to the bowl and add half the basil. Gradually stir in a little olive oil until you have a thick drizzling consistency.

Step 4

Instruction

When your bolognese is nearly ready, and the water is boiling. Add the butternut squash noodles to the water and cook until tender, 2-3 mins. When cooked, drain into a colander then return to the saucepan and season with salt and plenty of pepper. Stir through half the drizzle.

Step 5

Instruction

Stir the remaining basil through the bolognese. Taste and add salt and pepper if necessary.

Step 6

Instruction

Serve the butternut squash noodles in bowls topped with a helping of bolognese. Finish with the remaining basil and pine nut drizzle. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	622	kcal
Protein	18	g

Allergens

Not provided