This recipe not only tastes great but will make you feel great!


  • 250g Yellow beans, finely chopped

  • 250g Red beans, whole

  • 250g green beans, finely chopped

  • 250g Soy beans, whole

  • 3 large garlic cloves

  • 2 bunches Oregano, leaves picked

  • 2 bunches Sage

  • 2 punnets mixed cherry tomatoes

  • 250g crispy egg shallots

  • 10 large Zucchinis extra large

  • 2 Lebanese eggplant

  • 500ml vegetable stock

  • 50g Capers, finely chopped

  • season, Murray River Salt


  • 1.

    In a large saucepan add cherry tomatoes and mixed beans with sage, oregano, garlic cloves. Sautee with olive oil till tomatoes start breaking down add vegetable stock and simmer for 30 minutes.

  • 2.

    To make spaghetti, set the julianne blade on the mandolin and finely slice zucchini and eggplant. Pan fry on high heat for 1 minute or until soft zucchini spaghetti with a splash of olive oil. Add egg shallots and capers at the end.

  • 3.

    Serve with a scoop of the ragu.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings