Gochujjang Spaghetti

 

I've been obsessed with making this recently because it's so easy and yummy and is a great way to up your vegetable intake. I love spaghetti because of the noodle-like texture but it's much lower GI and higher protein than your traditional Asian noodles. This is also really tasty served with brown rice instead of spaghetti. 

Ingredients: 

1 tablespoon sunflower oil

5 garlic cloves minced

1kg chicken or pork and beef diced or minced 

3 tablespoon gochujjang 

1 tablespoon chilli minced 

2 large zucchini diced 

3 carrots diced 

3 celery sticked diced 

2 tomatoes diced /or 1 can diced tomatoes

600mL passata 

A pinch of dried Italian herbs

Parmesan cheese (lots of it) 

500g spaghetti boiled (to personal liking)

Directions: 

1. In a large pot heat oil with garlic until fragrant. Add protein, gochujjang, and chilli and fry until meat changes colour and browns. Dump in all the vegetables and cook until boiling. Cover with lid and reduce heat and allow to simmer for 10 mins, stirring every 5 mins. 

2. Spoon over warm spaghetti or rice and spring generously with parmesan and dried chilli flakes. Enjoy!