Debbie's Pasta Bolognese

Needed some variation to the pasta's I often eat and I came up with this pasta. Just thought of what I liked in my mother's pasta Bolognese and made a healthier version! And as a bonus I used gluten free pasta which they sell at my local organic store. It's a wholegrain pasta made of brown rice but without milk, soya, gluten or egg. It fills you up just as good so it's perfect for variation and you don't feel bloated afterwards.

The ingredients for 4 servings:

• 320 gr (gluten free) wholegrain pasta
• 720 ml organic passata di pomodoro
• 1 small can tomato puree
• 1 tbs oregano
• 1 tbs dried basil
• 1 ts dried thyme
• 250 gr minced chicken
• 1 garlic clove
• 250 gr mushrooms
• 1 zucchini
• 1 red paprika
• 1 white onion
• 4 tbs cottage cheese
• 2 tbs olive oil
• Salt & Pepper

What you do:

1. Bake the minced chicken in 1 tbs olive oil with crushed garlic until done. Meanwhile chop all the vegetables. When the chicken is done put aside and in the same pan bake the vegetables in the other tablespoon olive oil. 
2. Cook the pasta as directed on the package. (This pasta only takes 7 minutes)
3. When the vegetables are done, add the minced chicken, the passata di pomodoro, tomato puree, oregano, dried basil & thyme and stir well! Season with salt & pepper to taste and make sure it is heated throughout. If the sauce is to thick, add a splash of water. 
4. Drain the pasta when done and put on your plate with the sauce on top. Serve with some cottage cheese (about 1 tbs per plate)!

Tip: As you now I always make single person servings, but this pasta is perfect to store in your freezer. So I make this recipe and then store 3 portions in the freezer. Ideal for when I'm late out of the office, don't feel like cooking, or need to save a little bit of money that week.

Bon Appétit