Craving a hearty plate of pasta but not willing to give up your entire day of carbs? Try this lighter, colorful re-vamp of the classic. Most grocery chains sell pre-spiralized vegetables or you can DIY it and buy your own spiralizer which will likely save you money in the long run. This is a basic template recipe but you can feel free to jazz it up with Parmesan cheese, fresh basil or chili flakes based on your taste buds.
- 500g ground beef (95% lean meat)
- 400g tomato sauce
- 400g tomato, diced
- 400g mushrooms, sliced
- 100g onions, finely chopped
- 20g garlic, minced
- 1 bay leaf
- 1 tsp oregano
- To taste, salt and pepper
- 400g zucchini, spiralized
- 300g beet, spiralized
- In a large, dry pot (no spray needed), brown the beef over high heat until 3/4 cooked. Set aside.
- Don't drain the liquid/fat run off from the pot, add in the onions and mushrooms. Cook until golden brown over low/medium heat.
- Add in diced tomatoes. Cook until slightly softened.
- Add in beef, garlic and herbs. Cover with tomato sauce and allow to simmer for about 10-15 minutes.
- Adjust seasoning once finished!
- For the vegetable noodles, it's important to cook them slightly over high heat to help release some of the water so you're not left with a runny mess on your plate!
- Drain water from pan.
- Keep the noodles and sauce separate until you're ready to serve.