Vegan Spaghetti Bolognese

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
28g	200	40 mins	4	3

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 zucchini noodles instead of traditional spaghetti for a lower carb dish. A great staple recipe that the whole family will enjoy. Bon appetit!

Ingredients:

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
Water
7oz of chestnut mushrooms
1 red sweet pointed pepper
1 large zucchini per person

Method:

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 zucchini 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.