Vegan Bolognese with Courgetti
1 chopped Onion
4 finely chopped cloves of garlic
1 can of Kidney beans
Handful of cherry tomatoes
Passata
Balsamic
Salt/pepper
Flaked almonds
1. Spiralise the courgette
2. Gently simmer the onion and garlic in olive oil
3. Mash up half of the kidney beans in a bowl and add to the pan along with remainng beans.
4. Add a good dash of balsamic and salt/pepper.
5. Add the courgette and cover all ingredients with the passata.
6. Allow to simmer until thick, add in the full cherry tomatoes a few minutes before serving.
7. Garnish with basil leaves and flaked almonds.