Pea & Fava Bean Bolognese with Courgette Ribbons

Updated at: Mon, 09 Sep 2024 18:50:34 GMT

Step 1

Boil a kettle. Place half the packet of dried mince in a bowl and cover with boiling water. Leave to hydrate for 5-10 mins.

Step 2

Finely dice the onion. Heat a large saucepan with 1 tbsp oil on medium heat. Add the onion and cook for 3 mins. Finely chop or crush the garlic. Thinly slice the mushrooms. Halve the tomatoes. Add a stock cube to 150ml of water.

Step 3

Add the garlic, dried herbs, mushrooms and paprika to the pan. Cook for 3 mins, until softened. Add the passata, tomatoes, half the nutritional yeast and 150ml hot water.

Step 4

Drain the mince and add to the pan at this stage. You may need to add a splash more boiling water during simmering if the sauce seems too dry.

Step 5

Crumble in the stock cube and stir. Simmer for 5-10 mins, until thickened. Season with sea salt and black pepper.

Step 6

Meanwhile, peel the courgette into ribbons. Slice the ribbons lengthways into 1cm-wide strips (or use a julienne peeler or spiralizer if you have one). Finely chop the parsley.

Step 7

Make the cheesy topping. Heat a small, dry frying pan on high heat. Add the almonds and toast for 3 mins, tossing frequently, until golden. Transfer to a bowl and mix with the remaining nutritional yeast, half the parsley and a pinch of black pepper.

Step 8

Reheat the almond pan with ½ tbsp oil on low heat. Add the courgette ribbons and cook for 1-2 mins, until softened. Season with salt.

Step 9

Serve the courgette ribbons topped with the bolognese. Sprinkle over the cheesy topping and the remaining parsley.

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