Bean Ragu with Zoodles

Serves 2
Time 25 mins


2 tbsp extra virgin olive oil

1 brown onion, finely diced

1 clove garlic, finely diced

1 long red chilli, finely chopped

3 tomatoes, diced

½ red capsicum, diced

1 tin four bean mix, drained and rinsed

1 tsp mango chutney

¼ cup kalamata olives, pitted

2 zucchinis, sprialised

2 tbsp basil leaves

Salt and pepper

Pea shoots, to garnish

Nutritional yeast, to garnish

Fried shallots, to garnish


Heat the olive oil in a large pan over medium heat and add the onion, garlic and chilli and sauté for 2-3 minutes until translucent.

Add the tomatoes, capsicum, beans, mango chutney and olives and stir to combine. Season with salt and pepper and cook over medium heat for 10-15 minutes until thickened.

Add the spiralised zucchini (zoodles) and basil and cook for a further 5 minutes.

Garnish with some pea shoots, crispy fried shallots and a sprinkling of nutritional yeast.