Easy Peasy Mushroom Bolognese with Zucchini Noodles
Perfectly Balance Your Plate
Serve with a bun and 1 tbsp butter or margarine, or with 1 cup cooked pasta, your choice.
1 can (28 oz/796 ml) low sodium crushed tomatoes
2 cups sliced mushrooms
1⁄2 cup plain, non-dairy cream or half and half cream (10%)
1⁄2 cup water orVegetable Broth
2 bags (340 g/12 oz each) frozen zucchini spirals
1⁄3 cup grated Parmesan cheese
2 tbsp olive oil
Toppings (optional): Chili Flakes & Garlic Topper
- In Multipurpose Pot, combine sauce mix, crushed tomatoes, mushrooms, cream, and water. Cover and simmer on medium heat for 12—15 min, stirring occasionally. Mixture will thicken near the end of the cook time; stir more frequently (if necessary) to prevent sticking.
- Meanwhile, place zucchini spirals in Multipurpose Steamer. Cover and microwave on high for 6—8 min or until hot. Strain off excess liquid.
- Divide the zucchini spirals between 6 bowls and top with the sauce, Parmesan cheese, oil, and additional topping, if desired.
Per serving: Calories 250, Fat 10 g (Saturated 3 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 22 g (Fibre 7 g, Sugars 10 g), Protein 20 g.
For crispier mushrooms, fry in your Wok before adding to the sauce. Season with Italian Seasoning for an extra boost of flavour.