Borlotti Bolognese with Courgetti

Ingredients

(SERVES 2)

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tsp mixed dried herbs
• 115g button mushrooms, sliced
• 1 tsp vegetable bouillon powder
• 1 tbsp tomato purée
• 140g canned tomatoes
• 400g can borlotti beans, drained and rinsed
• salt and pepper

Method

1. Put the oil in a pan and sauté the onion, garlic and herbs for 2 mins
2. Add the mushrooms and cook until soft
3. Add the vegetable bouillon powder, tomato purée, canned tomatoes, beans, then season and simmer for 15 mins
4. Serve with your own courgette pasta by using a grater to slice courgette into thin ribbons, place in an oven to warm through and serve Bolognese sauce on top.