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courgette and broad beans bolognese
This gluten and wheat free Courgette and Broad Beans Bolognese is a delicious vegetarian meal with a difference.
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 4
- Preparation time: 5 minutes
- Cooking time: 15 minutes
ingredients
- 350g (12oz) DS-gluten free spaghetti ,
- 30ml (2 tbsp) Water , or gluten free Vegetable stock
- 1 Leek , medium finely chopped
- 1 Courgette , medium finely chopped
- 400g Chopped Tomatoes , tinned with herbs
- 15mlsp Tomato Puree , (1 tbsp)
- 300g Broad Beans , tinned, drained and rinsed
- 30ml Parsley , (2 tbsp) chopped fresh
- Black Pepper , cracked
method
1. Cook the pasta in plenty of boiling water according to the directions on the pack.2. Saute the leek and courgette in the stock for 5 minutes until softened.
3. Add the tomatoes, tomato puree and broad beans and cook for a further 10 minutes until the sauce is slightly thickened.
4. Drain the pasta and place on the serving dishes, top with the Bolognese, chopped parsley and cracked black pepper.
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