FASTEST SPAGHETTI BOLOGNESE

A versatile and quickto-prepare Bolognese made with turkey mince. This freezes well too.

Serves 4 Prep 15 mins Cook 15 mins PERSERVING 426cals PROTEIN57GCARBS23G

FAT 11g FIBRE 5.5g 2tbsp olive oil 1 medium onion, peeled and finely chopped

200g (7oz) small mushrooms, quartered 500g (1lb 2oz) turkey breast mince

1 x 400g tin of chopped tomatoes 2tbsp tomato purée 1 chicken stock cube 1tsp dried oregano Sea salt and freshly ground black pepper 20g (¾oz) Parmesan, finely grated

Green salad, to serve For the spaghetti

80g (2¾oz) wholewheat spaghetti

2 large courgettes, trimmed and spiralised or peeled into ribbons, or use a pack of courgetti

Heat the oil in a large non-stick frying or sauté pan, add the onion and mushrooms and fry over a medium-high heat for 5 minutes, stirring regularly. Add the turkey and fry for 5-8 minutes, or until lightly browned.

Meanwhile, cook the spaghetti in a large pan of boiling water for 10-12 minutes, according to the pack instructions.

Tip the tomatoes into the pan with the mince, stir in 400ml water, the tomato purée, crumbled stock cube and oregano. Bring to a simmer and cook for 5-10 minutes, stirring regularly, until thick. Season.

Add the courgette to the pasta pan and cook for 30 seconds more. Drain and divide between four bowls or deep plates. Top with the Bolognese, sprinkle with the Parmesan and serve with a green salad on the side.

COOK’S TIP

This Bolognese makes a great stuffing for peppers. On a non-fast day, mix it with cooked lentils and top with grated mozzarella.