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Vegan Spaghetti Bolognese

Plant based main | Main meals | Vegan | Family food | Low calorie | Meal prep | Lunch | Dinner

CARBSKCALSTIMESERVESVEG SERVINGS
28g20040 mins43

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.

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