Courgette pasta recipe

Ingredients

• 1½ teaspoons olive oil
• 220 g turkey or chicken mince (or 170 g premium beef mince)
• ½ small onion, finely diced
• 1 garlic clove, crushed
• ½ medium carrot, grated
• 100 g mushrooms, chopped
• 2½ tablespoons tomato purée
• 220 g tinned crushed tomatoes
• 150 g tinned brown lentils, drained and rinsed
• 2 medium courgettes
• oil spray
• 1 small handful baby spinach leaves
• Sea salt and ground black pepper, to taste
• 40 g parmesan cheese, grated chopped fresh basil, to serve

1. Heat the oil in a non-stick frying pan over medium heat. Add the mince and cook for 10 minutes or until browned, stirring frequently with a wooden spoon to break the mince up. Transfer to a heatproof bowl and set aside.
2. Add the onion and cook for 5 minutes or until soft and translucent. Add the garlic and cook for 1 minute, stirring frequently. Add the carrot and mushrooms and cook for a further 3–4 minutes or until soft. Add the tomato purée and cook for another 2 minutes or until the sauce is slightly thickened.
3. Add the tomatoes and bring to the boil. Reduce the heat to medium– low and simmer for 15–20 minutes, stirring occasionally. Add the lentils and simmer for a further 5 minutes or until the lentils are warmed through.
4. Meanwhile, spiralise the courgettes into large noodles. Heat a large non-stick frying pan over medium heat and spray lightly with oil spray. Add the courgettes and spinach and cook for 2–3 minutes or until the courgettes are soft and the spinach has wilted. Season with salt and pepper, if desired.
5. To serve, place the courgette pasta in two servings bowls and top with the bolognese sauce. Sprinkle over the parmesan and basil.