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Spag Bol with Courgette Zoodles Recipe




  • Tomato sauce
  • 20g dried mushrooms
  • olive oil
  • 1 small white onion, peeled and finely chopped
  • 2tbsp dry white wine
  • 250ml vegetable stock
  • 2tbsp flour to thicken
  • ½tsp ground nutmeg
  • 2 garlic cloves, peeled and finely chopped
  • sea salt and finely ground black pepper
  • 185g dried green or brown lentils or 2 tins, drained
  • A small handful of sun-dried tomatoes, not in oil
  • 500g mushrooms of your choice
  • 1tbsp balsamic vinegar
  • 4 medium courgettes
  • toasted pumpkin seeds and basil, to serve


If using dried lentils, cook them in 500ml of water for 20 minutes.

Make the tomato sauce. Soak the mushrooms in 250ml water for 1 hour. Reserve the water. Heat a glug of olive oil in a frying pan and add onion. Cook until clear, then add the white wine and veggie stock and whisk in the four and nutmeg. Add the reserved water to the pan with the garlic and soaked mushrooms. Allow to simmer and thicken for 10-15 minutes. Season and taste.

Finely chop the sun-dried tomatoes and mushrooms and add these to the sauce as you are cooking, along with the balsamic vinegar.

When the lentils are cooked, drain and add these or the tinned lentils to the sauce and allow to simmer for an additional 10 minutes or until you are ready to serve.

Transform your courgettes into zoodles using a spiraliser and lightly blanch them in boiling water, if you like. If you prefer them raw, place them straight on the plate. Top the zoodles with the sauce and sprinkle with the pumpkin seeds and basil leaves.

Recipe courtesy of Vegan Goodness by Jessica Prescott (Hardie Grant)


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