Mushroom Ragu with Courguetti (V)

Mushroom Ragu with Courguetti (V)

Before I met Josh, whenever I’d cook I’d always chop and slice everything by hand. I hadn’t ever considered using a gadget to help make cooking easier. Then one night Josh was showing me how to make his famous (amongst friends) bolognese, and he used a food processor to chop the carrots and onions – I was shook.

It was just something that had never crossed my mind, I always did everything by hand!

We used his trusty food processor all the time, but as it only had one function it sometimes got a bit annoying lugging it out the cupboard and cleaning it just to chop some veg.

Along came the Veggie Bullet, a new addition to the Nutribullet family. It’s a 3 in 1 gadget which spiralizes, shreds and slices vegetables. It’s SO good. We already eat a lot of vegetables but it will really help us up our game and we’d never used a spiralizer before (and now we’re spiralizing everything!)

We’ve been trying out the Veggie Bullet for the last couple of weeks, and have come up with a few tasty recipes to share with you all.

Mushroom Ragu with Courguetti 

Ingredients | Serves 2 | Vegetarian

  • 100g chestnut mushrooms
  • 100g baby button mushrooms
  • 1 red onion
  • 1 carrot
  • 4 courguettes
  • handful of fresh basil
  • 1 tin chopped tomatoes
  • 1 tsp marmite
  • 1 tsp garlic puree
  • 1 glass white wine
  • 1 veg stock cube
  • 30g cheese
  • oil
  • salt & pepper


  • Spiralize your courgettes by chopping off both ends and (following instructions) place in the Veggie Bullet with the spiralizer set up. Make sure you push down hard on the courgette as it spiralizes. It takes literally seconds and you get gorgeous spirals! 

Veggie Bullet courguetti

  • Change the Veggie Bullet to the slicing mechanism and slice your button mushrooms, red onion and carrot, place to one side.
  • Flip Slicing blade over to Grating blade and grate your chestnut mushrooms, place to one side.

  • Place your courgetti in a baking tray, coat in olive oil and season with salt and pepper and put to one side.
  • Preheat your oven to 200° Celsius.
  • Fry the onions until softened over medium heat for around 5 minutes.
  • Add garlic puree and cook for a further minute.
  • Add your baby button mushrooms and grated chestnut mushrooms and cook until softened, around 5 minutes.
  • Then add the white wine, chopped tomatoes and veg stock cube.
  • Nows about time to put your courguetti in the over for 20 minutes.
  • Reduce heat in your pan to low and simmer for 10 minutes or so until reduced
  • Add marmite and basil to ragu and cook until reduced to the consistency you like, we like to cook ours until there is very little liquid left.
  • Taste and season Ragu, serve with courgetti and top with cheese!

First Impressions

The Veggie Bullet made this recipe so easy. By swapping pasta for courguetti we’ve managed to sneak another vegetable into this dish, which definitely puts us over our 5 a day. The only downside is that it can be a bit of a pain to wash up, but all the compartments come apart really easily and if you have dishwasher you can chuck the lid and bowl in there!

Would you try out the Veggie Bullet? You can get your own at High Street TV here.

What are your fave spiralized recipes? Let us know in the comments!


*This post is sponsored by High Street TV, in collaboration with NutriBullet. As always, words & opinions are our own*