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.

Ingredients:

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

Method:

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.