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,