Nutritionist shares her mouth-watering guilt-free spaghetti bolognese recipe – and her VERY simple tip for cooking zucchini noodles perfectly
- Jessica Sepel shared an easy and guilt-free spaghetti bolognese recipe
- Plant-based lentil dish features a mix of zoodles and regular pasta
- To cook the zoodles, she puts them in a colander and drains the pasta on them.
- Jessica is the founder of the successful vitamin empire JSHealth
The founder and nutritionist behind the popular JSHealth vitamin empire shared a lentil spaghetti bolognese recipe perfect for those looking for a plant-based and budget-friendly dinner option.
Describing the dish as “divine,” Jessica Sepel, from Sydney, uses a mixture of zoodles (zucchini noodles) and spaghetti to boost the veggie content and serves it with fresh herbs and Parmesan (or nutritional yeast). for more flavor. ⠀⠀⠀⠀⠀⠀
To start, heat olive oil in a large nonstick skillet over medium-high heat and add brown onion, garlic, carrot and celery and cook for five minutes or until they softened.
The founder and nutritionist behind the popular JSHealth empire shared a lentil spaghetti bolognese recipe perfect for those looking for a plant-based and budget-friendly dinner option.
Recipe: How to Make Healthy Lentil Bolognese by Jessica Sepel
For 4 people
2 tablespoons of extra virgin olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 brown onion, diced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 garlic cloves, chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 carrot, diced ⠀⠀⠀⠀⠀⠀⠀
1 stalk of celery, finely diced ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups mushrooms, sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
sea salt and black pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 lentils in a 400g tin, rinsed and drained ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2,400g canned tomatoes ⠀⠀
3 zucchini ⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g of pasta of your choice, we use pulsed pasta ⠀
parmesan, optional ⠀⠀⠀⠀⠀⠀⠀⠀⠀
¼ bunch of basil, leaves picked
1. Heat the olive oil in a large nonstick skillet over medium-high heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Add the brown onion, garlic, carrot and celery and cook for 5 minutes or until softened. Add the mushrooms and cook for another 3-4 minutes or until golden brown. Season to taste with sea salt and black pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Add the rinsed lentils and canned tomatoes. Mix well and bring to a boil, then reduce the heat and simmer gently for 15 to 20 minutes or until the sauce has thickened. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. To make the zoodles, use a vegetable spiralizer or peeler and knife, cut the zucchini (with the skin on) into thin, noodle-like strips (zoodles). Reserve in a large colander. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Meanwhile, cook pasta according to package directions. When you drain the pasta from the water, use the same colander that the zucchini noodles are in. The steam will lightly cook the zoodles. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. To serve, divide the pasta and zoodles among 4 serving bowls. Garnish with lentil bolognese, grated Parmesan cheese and fresh herbs.
Add the mushrooms and cook for another three to four minutes or until golden brown and season to taste with sea salt and black pepper. ⠀⠀⠀⠀
Then add the rinsed lentils and canned tomatoes, stir well and bring to a boil, then reduce the heat and simmer gently for 15-20 minutes or until the sauce has thickened. ⠀⠀⠀⠀
While it simmers, use a spiral vegetable cutter or vegetable peeler and knife, cut the zucchini (with the skin on) into thin, noodle-like strips (zoodles) and set aside in a colander. ⠀⠀⠀⠀⠀⠀
Cook the pasta according to the package directions and when you drain it, use the same colander that the zucchini noodles are in.
The steam from the water will lightly cook the zoodles. ⠀⠀⠀⠀⠀⠀⠀⠀
To serve, divide the pasta and zoodles among four serving bowls and top with lentil bolognese, grated Parmesan cheese and fresh herbs for a delicious, hearty dinner.
Jessica is the creator of JSHealth: a ‘miracle’ line of vitamins that sells out somewhere in the world every 27 seconds and is the second most popular brand in Australian drugstores.
Jessica, 32, is the creator of JSHealth: a “miracle” line of vitamins that sells out somewhere in the world every 27 seconds and is the second most popular brand in Australian drugstores.
Jessica previously told FEMAIL that despite her incredible success, she hasn’t let the wealth get carried away and has a close relationship with it on social media platforms where she shares recipes and health tips.
Never in this entire trip have I been like ‘let’s help each other and throw a line of vitamins,’ Jessica told Daily Mail Australia.
Recipe: How to Make Cajun Salmon and Zucchini Spaghetti by Jessica Sepel
* 2 small salmon fillets, from sustainable sources if possible ⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 2 tablespoons of Cajun spices ⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 2 tablespoons of extra virgin olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 1 crushed garlic clove ⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 3 spiral zucchini ⠀⠀⠀⠀⠀⠀⠀⠀
* 15 cherry tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
* sea salt & black pepper, to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 1 lemon, in wedges, for serving ⠀
1. Coat the salmon fillets with Cajun spices. Set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Heat a large skillet over medium heat. On one side of the pan, drizzle 1 tbsp of olive oil and the crushed garlic. Sauté the garlic in the oil until it begins to brown. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Then add the spiral zucchini, tomatoes, more olive oil, sea salt and pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Add the salmon fillets to the other side of the pan and cook, 3 to 5 minutes per side, until the salmon is golden. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀
5. Continue to stir the zucchini noodles in the pan until cooked through. After about 7 minutes, everything should be cooked through. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. Serve in the pan with a drizzle of fresh lemon juice.
She always responds to all of her Instagram posts and listens to her community and what she wants and needs.
“Each product was born from a problem that was raised within the community. I’ve always been happier with customer reviews and personal stories than achieving KPIs and making millions, ”she said.
“While it is obviously great to achieve a certain level of financial success financially, I am more interested in empowering women and creating a safe space for women to learn more about nutrition and health. health. “