(vegetarian, dairy free)
Welcome to Cook 'n' Create: the weirdest and wackiest combination of food recipes around. Our mission is to get you to try new things and to feast on ingredients you probably never knew would go so well together - but here we are.
Spag bol is a family favourite for every household. But whoever said we could have it without beef and pasta? This one's for the vegetarians - an unusual but delicious take on this tomato-filled goodness that will make you question whether you're eating meat or not. All the while being healthy too.
Ingredients (serves 4)
. 2 Linda McCartney's vegetarian burger patties (can be purchased from Woolworths)
. 1 can of diced tomatoes
. 1 small packet tomato paste
. 1 tin traditional Bolognese sauce
. 1 brown onion
. 1 stalk broccolini or broccoli
. 1 carrot
. 1 zucchini
. Salt and pepper (to taste)
. Olive oil
Method (cooking time: 30 minutes)
1. Preheat oven to 200 degrees Celsius.
2. Place burger patties on a tray and bake for 15 minutes.
3. Wash vegetables. Finely dice carrot, broc and onion.
4. Heat olive oil in a frypan or wok over the stove on a medium heat.
5. Fry carrot, broc and onion.
6. Chop the ends off the zucchini and peel thin pasta sheets that look like fettuccini.
7. Add canned tomatoes, Bolognese and tomato paste to fry pan/wok.
8. Heat butter in another fry pan on medium heat.
9. Fry the zucchini noodles in the butter.
8. By this time, burger patties should be done. Take out of oven and mince them into the fry pan/wok.
9. Let Bolognese simmer while zucchini noddles cook and crisp.
10. Serve Bolognese on top of zoodles.
11. Sprinkle salt and pepper to taste.