This delicious low fat, low calorie recipes is the ideal vegetarian dinner that is also low in carbs! The chunky sauce and crisp courgetti make it a yummy alternative to pasta.



For the bolognese

1 tbsp olive oil

1 medium onion, peeled and finely chopped

1 clove garlic, crushed and chopped

1 medium carrot, peeled and finely diced

1 stick celery, finely chopped

100g button mushrooms, sliced

½ tsp sugar

1 tsp dried mixed herbs

1 bay leaf

100ml red wine or hot water

400g can chopped tomatoes

2 tbsp tomato purée

1 vegetable stock cube

410g can green lentils, drained

Salt and black pepper

For the spaghetti

4 medium courgettes, washed, dried and trimmed at both ends

Juice of ½ lemon

Salt and black pepper

For the garnish

2 tbsp Parmesan cheese (or vegetarian/vegan alternative), grated

2 tbsp basil leaves, roughly chopped

What to do:

  • Heat the oil in a frypan, add the onion and garlic and fry gently for 5 minutes until softened. Add the carrot, celery and mushrooms and fry for a further 5 minutes.
  • Add the remaining ingredients except the lentils, cover and simmer gently for 15 minutes. Stir in the lentils and simmer for 10 minutes, then season and remove the bay leaf.
  • Insert the spiralizer blade with the largest triangles and spiralize the courgette. Separate the strands and trim to the desired length with scissors.
  • Bring a large pan of water to the boil and simmer the courgette spaghetti for 2 minutes. Drain, toss in lemon juice and season to taste. Add to the bolognese and stir gently.
  • Serve in warmed bowls topped with the reserved pine nuts and fresh basil leaves.

Tip: If you want the spaghetti to resemble pasta, peel the courgettes; but for more colour leave the skin on.

Recipe and images from Lakeland,