GUT FRIENDLY SPAGHETTI + MEATBALLS RECIPE

23 / FEBRUARY / 2022
SHEREE'S HEALTH DIARIES

Prep Time: 15 – 20 minutes 
Cook Time: 15 minutes
Total Time: 30 – 35 minutes
Yields: 2 servings

As someone who struggled with gut issues most of my life, I always found it hard to find recipes that didn’t upset my tummy… cause bloating or weird and ‘wonderful’ bowel movements. 

Which is why when I started working with clients on healing their gut, and during my own healing journey I started to play around with recipes! In fact, inside Reclaim Your Radiance – my signature gut healing 12 week program, I had a chef design the recipes so that they were super tasty!

This recipe I whipped up the other day, it was so simple and delicious I had to share! I hope you enjoy it!

P.S. If you struggle with chickpeas, the pasta should be a lot easier to break down. If you want to avoid it altogether or need a lower carb alternative, I love konjac noodles, not much flavour but the texture is great, otherwise zucchini noodles are always super easy. 

INGREDIENTS

  • 250g beef/venison/lamb mince
  • 8 button mushrooms (chopped)
  • 1 red capsicum (finely sliced)
  • 1 handful of baby spinach (roughly chopped)
  • 1 can tinned tomatoes (I used one with basil + oregano added)
  • 100g chickpea fettuccine/spaghetti or 300g konjac pasta – any variety or 2 x sprialised zucchini
  • 1 tbsp. olive oil 
  • 1 tsp. basil
  • 1 tsp. oregano
  • Salt + pepper to taste 

METHOD

  1. Get a medium sized pot, fill it with water and bring to a boil.
  2. Place the mince of your choice into a bowl, and sprinkle with salt, pepper, basil and oregano, mix thoroughly through with a fork or spoon.
  3. Using a spoon, grab a tablespoon size of the mince and roll into a ball and place to the side, repeat the process until you have used up all the mince.
  4. Rinse and chop up the capsicum, spinach and mushrooms.
  5. Place a medium-sized saucepan on medium to high heat, and add in the olive oil and chopped veggies. 
  6. Allow the veggies to brown slightly and start to saute, before adding in the meatballs
  7. Once the water is boiled, add the chickpea pasta and cook as per the back of the packet ~6 – 8 minutes. If you are using the konjac noodles, just rinse in water, drain and set aside. If using zoodles (zucchini noodles), dip in the boiling water for 2 minutes so they soften slightly but not too much.
  8. Once meatballs are completely brown on the outside, pour in the tinned tomatoes, turn the heat down to low-medium, and allow it to simmer for 5 – 8 minutes, or until the meatballs are cooked all the way through. 
  9. The tomatoes should start to thicken slightly into a sauce as it reduces, and add in a little more salt + pepper here to bring out the flavour. 
  10. Remove the pasta from the heat and strain, before placing ½ in your bowl and the other half in a glass container. If you are using konjac pasta do the same. 
  11. Remove the pan from the heat and plate half on top of the pasta in the glass container and the other half on the pasta in your bowl, mix the sauce through the pasta and enjoy! 

As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think 🙂 


ENJOY!

Yours in Health,
Sheree xo 

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SHEREE BEAUMONT

Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!

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