Wholegrain Spaghetti & Vegetarian Bolognaise
 
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Have you ever considered how much red meet you eat in a week...a month...a year?  Don't get me wrong red meat has its place in a well balanced diet.  Plus red meat is a great source of protein and it's iron content is more readily available in comparison to its leafy counterparts.  It's also a good source of zinc which helps boost immunity and not forgetting those all important B vitamins that preform a whole host of actions in every cell in the body.  

However most of these nutrients in red meat can be found in other foods too; so what I'm asking you to do is to add a vegetarian day to your weekly meal plan.  Experiment with new vegetables, grains, beans and lentils.  Invest in a 'spiralizer' and have fun turning all your vegetables into spaghetti! You could even attempt to perfect the almighty vegetarian curry.

Here's the nations favorite with a healthy twist.  I like to whip this up when I want something quick and easy.  The variations of ingredients in this recipe are endless, so feel free to add or omit what you like. Here's how I make mine........Enjoy

Ingredients

  • 1 bell pepper roughly chopped
  • ½ red onion diced
  • 2 cloves garlic diced
  • 1 courgette sliced
  • Handful of mushrooms quartered
  • 2 stalks of celery chopped
  • 300g mixed beans (Dutch brown beans, chick peas, haricot beans)
  • Small bunch of basil chopped
  • 340g crushed tomato sauce (not from a can)
  • Pinch or two of Cayenne pepper (optional)
  • Himalayan salt and pepper
  • 2 tsp. Coconut oil
  • 300g Wholegrain spaghetti

Method

  • Cook the spaghetti in a saucepan according to cooking instructions
  • Meanwhile melt coconut oil in a frying pan
  • Add peppers, onions, courgette, mushrooms, celery & cayenne pepper & sauté for 5 mins.
  • Then add the tomato sauce & garlic and allow to simmer on low heat for a further 5 mins
  • Finally add the mixed beans and basil and simmer for another 5 mins
  • Season to taste and serve
  • Enjoy