I’m a big fan of spiralising courgettes as a substitute for pasta. Its not for everyone and you can easily just use gluten free or wholewheat pasta in its place. Just please don’t use white pasta, it has no nutritional benefit. 

You can leave the ragu to cook down for an hour or two if you really want to develop the flavours to the fullest, otherwise as a mid-week meal, this can be ready to go in about 20-30 minutes.

• 500g Turkey mince
• 400g Tinned cherry or plum tomatoes
• Handful basil and/or chopped rosemary
• ½ tbsp coconut oil
• 1 diced onion
• 1 diced carrot
• 1 diced celery stick
• 3-4 cloves garlic, sliced, chopped or minced
• 4-5 courgettes or pasta of your choice

Fry off the onion, carrot and celery with the garlic for 5-7 minutes in the coconut oil.

Add the mince and cook until brown. Season well.

Add the tomatoes and herbs and allow to cook down for as long as you can.

Make the courgetti by spiralising your courgettes and cook them in a lidded saucepan with a little water for about 3-5 minutes until softened. Drain and set aside.

Alternatively, prepare your pasta according to packet instructions.

Add your courgetti or pasta to the ragu and mix well. Serve with some lambs lettuce on the side or top with some freshly chopped cherry tomatoes for extra juicy flavour.