courgette and broad beans bolognese
This gluten and wheat free Courgette and Broad Beans Bolognese is a delicious vegetarian meal with a difference.
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
350g (12oz) DS-gluten free Spaghetti
30ml (2 tbsp) water or vegetable stock – gluten free
1 medium leek – finely chopped
1 medium courgette, finely chopped
400g tin chopped tomatoes with herbs
15mlsp (1tbsp) tomato puree
300g tin broad beans – drained and rinsed
30ml (2 tbsp) chopped fresh parsley
Cracked black pepper
1. Cook the pasta in plenty of boiling water according to the directions on the pack.
2. Saute the leek and courgette in the stock for 5 minutes until softened.
3. Add the tomatoes, tomato puree and broad beans and cook for a further 10 minutes until the sauce is slightly thickened.
4. Drain the pasta and place on the serving dishes, top with the Bolognese, chopped parsley and cracked black pepper.