Courgette 'spaghetti' with sausage bolognese

    1 hour 5 min

    This courgette 'spaghetti' is a fantastic low carb alternative to regular spaghetti pasta. Using the julienne tool, cut your courgette into long thin strips and use as you would pasta - the options are endless! Substitute the pork sausages with vegetarian sausages for a simple vegetarian alternative.


    Hampshire, England, UK
    5 people made this

    Serves: 2 

    • 2 tablespoons olive oil
    • 4 pork sausages
    • 1 onion, sliced
    • 2 cloves garlic, minced
    • 1 (400g) tin chopped tomatoes
    • 200g mushrooms (optional)
    • 1 bay leaf
    • 4 courgettes

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Warm the oil in a frying pan over a medium heat. Add the sausages and cook for 10 minutes, turning frequently. Remove from the pan and cut into thick slices and set aside.
    2. In the same frying pan, add the onions and garlic and cook and stir until tender, about 4 to 6 minutes. Add the tomatoes, mushrooms and bay leaf and give a good stir. Add the sausages back in and simmer gently for 20 minutes.
    3. Meanwhile, prepare the courgette. Trim the ends off then cut into 'spaghetti' by using a julienne slicer. Peel down to the start of the inner seeds, but no further. The core of the courgette does not hold up well when cooked this way. Slice up the inner core of the courgettes and add to the sausage sauce if you wish.
    4. Warm a little oil in a wok over a high heat. When the oil is very hot, add the courgette. Cook and stir for about 1 to 2 minutes, moving the courgette around constantly, just until the courgette has becomes slightly tender and warm through. Immediately transfer to a warmed serving bowl. Spoon the sausage sauce on top and serve immediately.

    Vegetarian option

    To make this a vegetarian meal, just substitute the pork sausages for vegetarian sausages.

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