Zughetti and spicy mushrooms (vegan)

By  McDonald, T.  |  Date 10th of October 2020  

Low carb diets are the big thing once again.  If you are wondering how to lower your carb intake, using a spiralizer is a great way to achieve it.  This is a veganized version of spicy meatballs and spaghetti where button mushrooms take the place of the meatballs and spiralized zucchini takes the place of spaghetti.  If you have never tried spiralized veg may I suggest that you do: it's amazing! 


For Spaghetti

  • Zucchini (Courgette) 
  • 1/2 of garlic granules
  • Pinch of salt

For Tomato Sauce 

  • 1 cup of chopped tomatoes (from tin)
  • 1 table spoon of salsa
  • 2 gloves of chopped garlic
  • 1/2 tsp of turmeric 
  • 1/2 tsp of cayenne pepper
  • Black pepper
  • 1/2 a diced carrot
  • 1/4 of dice bell pepper
  • Coriander 
  • Handful of button mushrooms 


Fry the mushrooms, carrot, garlic and bell pepper in a saucepan with olive oil until the carrot and mushrooms start to soften and get a glazed look.  Add all the other ingredients for the tomato sauce and leave to simmer.  
Spiralize the zucchini (courgette) and sauté them with salt and garlic granules in a frying pan until they soften a little to make the zoghetti.  Put the zoghetti on a plate and spoon the mushrooms in the tomato sauce on top.  Serve immediately.


Zucchinis (courgettes) are a good source of vitamin C and count towards 1 of your 5 a day.  The zucchini is lower in carbohydrate than pasta and is one of the low calorie vegetables providing 17 calories per 100g.


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