Support 1
Support 2
Sales

How to prepare vegetable mushroom bolognese

Vegetarian mushroom bolognese

NUTRITION: PER SERVING

CALORIES:  340KCALS
FAT:  4.8G (1.6G SATURATED)
PROTEIN:  12.1G
CARBOHYDRATES:  56.7G (16.8G SUGARS)
FIBRE:  10.8G
SALT:  0.2G

Ingredients

1⁄2 tbsp olive oil
1 onion, finely chopped
300g baby chestnut mushrooms, sliced
80g fresh chestnuts, roughly chopped
2 garlic cloves, finely chopped
4 fresh thyme sprigs, leaves stripped and roughly chopped
2 fresh rosemary sprigs, leaves stripped and roughly chopped
500g passata
200ml vegetable stock
180g spaghetti
400g carrots, julienned (see tip)
20g vegetarian hard cheese, finely grated (optional)

Method

Heat the oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening, then stir in the mushrooms and chestnuts and cook for 4 minutes until golden and cooked through.
Add the garlic and herbs, cook for another minute, then stir in the
passata and vegetable stock. Season well, then simmer gently for 15 minutes.
Cook the spaghetti according to the packet instructions, then drain and add to the sauce along with the carrots.Toss until well coated and the carrots have warmed through, then serve sprinkled with the cheese (if using).

delicious. tips

Cut the carrots using a julienne peeler, or cut into strips with a veg peeler.

دیدگاهتان را بنویسید

نشانی ایمیل شما منتشر نخواهد شد.

-- بارگیری کد امنیتی --