Vegan Spaghetti Bolognese
Plant based main | Main meals | Vegan | Family food | Low calorie | Meal prep | Lunch | Dinner
MADE WITH RICED SWEET POTATO
A classic dish with a lighter spring in its step, this low calorie Bolognese is packed with vegetables and nourishing ingredients to make you feel alive! Serve with courgette noodles instead of traditional spaghetti for a lower carb dish. A great staple recipe that the whole family will enjoy. Bon appetit!
- 1 Pouch Fullgreen Riced Sweet Potato
- 1 small red onion
- 2 garlic cloves
- Olive oil for cooking
- 1 tsp of Tamari sauce
- Handful of fresh basil leaves
- 2 tins of chopped tomatoes
- 2 tbsp of tomato puree
- Sea salt and pepper to taste
- 200g of chestnut mushrooms
- 1 red sweet pointed pepper
- 1 large courgette per person
- Finely dice the red onion and bell pepper and crush the garlic cloves.
- In a pan, heat a tiny splash of olive oil and bring to a medium heat. Add in the onions and once they're slightly soft, toss in the red pepper and garlic cloves.
- Dice the mushrooms to create a mince meat like texture, then saute these in the pan for a few minutes to lightly brown.
- Cook until fragrant and the veggies have nicely softened, then pour in the chopped tomatoes and half a can of water.
- Add in the tomato puree, Tamari sauce, basil leaves and season with salt and pepper.
- Reduce to a simmer and allow the sauce to cooks and thicken.
- Meanwhile, spiralize or julienne peel the courgettes and set aside.
- Once the sauce has thickened and reduced down a little, adjust any flavours to your liking, then mix through the Riced Sweet Potato and allow to cook for 10 more minutes.
- Serve the veggie pasta topped with a generous helping of the sauce and some fresh basil leaves.
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