ZOODLES BOLOGNESE

For the sauce:

1. Heat oil in large pan and add onions, mushrooms, carrot, eggplant, peppers and chopped tomato.
2. Add garlic, basil, and oregano into pan and cook for 5 minutes.
3. Add vegetable stock and cook for 10 minutes.
4. Add tomato purée and canned tomatoes; simmer for 25 minutes.
    

For the zoodles:

1. Use a spiralizer to create long twirls of pasta-like strips from zucchini.
2. Heat oil in a frying pan and add zoodles. Sauté for 1 minute.
3. Add boiling water and cook for 3 to 4 minutes, until water has been absorbed.
4. Stir in butter, and chop zoodles into bite-sized strips.
5. Serve with the prepared sauce.

Note: This will increase the Phe/protein content of the meal.

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