Amrita of Life ki Recipe shares how zucchini can be used to make spaghetti along with mushroom bolognese.
2 medium size zucchini
For the bolognese sauce:
1-kilo tomatoes, blanched, peeled and pureed
10-12 cloves garlic, grated
2 bay leaves
Handful of fresh organo
Handful of fresh basil
1 small onion, finely chopped
1 carrot, finely chopped
1 packet button mushrooms, finely chopped
5-6 shiitake mushrooms, finely chopped (soak it first in water for 20 minutes, if using dried)
1 tsp sugar
Salt & pepper to taste
- Heat oil in a pan. Add bay leaves, garlic, carrots, and onions. Cook for 2-3 min until fragrant. Add mushrooms and cook on high flame for 5-10 minutes until water has evaporated and they have begun to get caramelized.
- Stir in the blanched tomato puree and cook, stirring often until the sauce has thickened slightly. Add salt, sugar and pepper. Cook for another minute and just before removing from the pan add the oregano and the basil.
- Cut the zucchini into noodles using a spiral cutter or a mandolin slicer/grater. Let it sit in a colander for 5-10 min so that moisture is released.
- Pour the sauce over the zucchini spaghetti and serve immediately.