Zoodles with Chickpeas Bolognese

Ingredients

1 Tbsp olive oil

3 mushrooms

1 celery stalk

1 carrot

1 tsp Epicure Minced Garlic

1 can(796 ml) Chickpeas rinsed and drained

2 average size zucchini

2 C Epicure Marinara Sauce prepared according to jar instructions

Epicure SPG Seasoning to taste

2 tbsp chopped parsley

DIRECTIONS

Wash zucchini, trim ends. Using Epicure Veggie Twist and Spiral Slicer make zoodles. Put aside.

Prepare Epicure Marinara Sauce according to instructions on jar.

Wash your veggies and slice using Epicure 4 in 1 Mandoline.

Heat oil over medium heat, add Epicure Minced Garlic, veggies and mushrooms. Sauté for 5 minutes, add prepared Marinara Sauce. Check acidity, add SPG Seasoning to taste.

Lightly sauté zoodles no more than 2 minutes, remember zoodles are 95%  water, don’t cook it too long. They can also be served raw.

Plate zoodles, top with Chickpeas Bolognese, sprinkle with chopped parsley.

Serve with a glass of chilled white wine.