If you are vegetarian or vegan you may miss this Italian inspired favourite, spaghetti bolognese. Now you can enjoy this delicious, protein rich, vegan spaghetti bolognese which is made without meat!
1tsp Olive oil
1 Red Onion
2 Garlic Cloves
150g White Button Mushrooms
¼ tsp Pink Crystal Salt
¼ tsp Black Pepper
½ tbsp Dried Oregano
1 500g can Passata
1tbsp Tomato Puree
1 small Carrot
1 400g can Red Kidney Beans
200ml Filtered Water
150g (75g/serving) Gluten free spaghetti pasta
Put the olive oil into a large pan. Add the chopped onion and sliced mushrooms and stir. When the onion starts to brown, add in the chopped garlic. Next season with the oregano, salt and pepper and stir to mix in.
Now pour in the passata and add the tomato puree. Next add in the finely chopped carrot and red kidney beans. Bring to the boil. Simmer on a low heat for 20 minutes stirring regularly. Add in the extra water.
While the sauce is cooking, add the spaghetti pasta to a large pan of boiling, slightly salted water. Simmer for 10 minutes, stirring occasionally, then drain.
Serve the sauce in the middle of the spaghetti while still warm. Enjoy!