As some of you may know, I’m doing the Tone Up Challenge from Polly May‘s blog, and to that end, I’ve decided to cut out pasta for a little while. Anyone that knows me in real life knows that I basically function off of pasta, and I eat it maybe…. four(ish?) times a week. I know. Add the fact that I have almost NO clue about what portion sizing is, and you start to see why I’ve been feeling a bit bloated and sluggish. So, no pasta. It’s been eleven days today, and I honestly haven’t struggled at all (and I’ve lost AN INCH off of my stomach. In ten days. From just not eating pasta.).
I thought it would be really hard, considering the sheer amounts of pasta I consume on a weekly basis, but replacement, rather then avoidance, seems to be doing the trick!
So, I thought I’d share my recipe for super healthy, pasta free, bolognaise!!
1 white cabbage
500g extra lean mince
2 tins chopped tomatoes
A few mushrooms
1 red pepper
Chop up the onion, carrots, pepper and mushrooms into smallish chunks (I like chunky bolognaise, you can chop them smaller if you want to!) and thrown them in a frying pan on a medium/high heat with a splash of water. Once the onions start to go translucent, put the mince in and break up any lumps with a wooden spoon. Keep an eye on it whilst the mince browns, and give it a stir occasionally. Once the mince is browned, put the tomatoes in, and give it a stir. Turn it down to a low heat, put a lid on the pan, and leave it to simmer whilst you make your fake spaghetti.
Thinly slice the cabbage from the top, so that it makes ribbons or loops. I used about a third of a cabbage for two people, but it does shrink, so I’d judge it by chopping a bit extra than what you think you need. Pop it in a steamer over a saucepan of boiling water. I have got a bamboo steamer, because they’re amazing, and they only cost a few pounds (mine was only £3.99 from TK Maxx!). Steaming is the best way to cook veggies, as it keeps all the goodness in! Your cabbage will probably need about five minutes to cook – this means its still got a little bit of crunch, so if you want it a bit more pasta-like, leave it for a little bit longer, but I’d say ten minutes absolute tops, or it might go a bit mushy!
Whilst the cabbage is steaming, check on your bolognaise, it should be simmering nicely, so just give it a stir.
Once your time is up, scoop out your cabbage, and put a nice amount of bolognaise on top, just like spaghetti. You can add some parmesan too if you like.