The key to this fastest spaghetti bolognese lies in the simplicity of ingredients that pack a flavor punch in no time. By using lean turkey mince, you ensure a healthier, lighter dish, while the courgetti adds a refreshing twist to the classic pasta, making it feel even more wholesome. The addition of mushrooms gives a rich depth to the sauce, complementing the sweet and tangy chopped tomatoes and the umami hit from the Parmesan. It’s a quick, nutritious meal that doesn’t skimp on flavor, perfect for busy weeknights when you need dinner on the table fast!
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, peeled and finely chopped
- 200g small mushrooms, quartered
- 500g turkey breast mince
- 1 × 400g can chopped tomatoes
- 2 tbsp tomato puree
- 1 chicken stock cube
- 1 tsp dried oregano
- 20g Parmesan, finely grated
For the spaghetti:
- 80g wholewheat spaghetti
- 2 large courgettes, spiralized, or use a pack of courgetti
Instructions:
- Prepare the Pasta:
Cook the wholewheat spaghetti in a large pot of boiling salted water according to the package instructions. For added efficiency, add the courgetti (spiralized courgettes) into the boiling water for the last 2 minutes of cooking. Once done, drain the spaghetti and courgetti together, and set them aside while you prepare the bolognese sauce. - Start the Sauce:
In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 2-3 minutes until it starts to soften. Stir occasionally to ensure the onion doesn’t burn. Add the quartered mushrooms to the pan and sauté for another 3-4 minutes until the mushrooms are softened and golden. - Cook the Turkey Mince:
Add the turkey breast mince to the pan with the onions and mushrooms. Break the meat apart with a wooden spoon to avoid large chunks forming, and cook for 5-7 minutes, or until the turkey is browned and fully cooked through. Stir occasionally to combine everything. - Add Tomatoes and Flavoring:
Once the turkey is cooked, stir in the chopped tomatoes and tomato puree. Crumble the chicken stock cube over the mixture and sprinkle in the dried oregano. Stir well to combine. Bring the sauce to a gentle simmer, and let it cook for 10 minutes to allow the flavors to meld together. If the sauce becomes too thick, add a splash of water to loosen it to your desired consistency. - Combine and Serve:
After the sauce has simmered, taste and adjust the seasoning with salt and pepper if needed. Plate the cooked spaghetti and courgetti, then spoon the turkey bolognese sauce over the top. Sprinkle finely grated Parmesan over the dish for extra flavor. Serve immediately and enjoy! - Protein 57g, Carbs 23g, Fat 11g Fibre 5.5g
