Vegetable Spaghetti Bolognese

Looking for something eyehl’esphundu? You’ll certainly get it all with this delicious veggie bolognese!

Print Recipe

Vegetable Spaghetti Bolognese

Cooking Method: Frying Cuisine: Italian Courses: Dinner, Lunch Recipe Keys: Freezer Meals Vegan Vegetarian Meals

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 2

Ingredients

Servings

• 1 large carrot (diced)
• 1 onion (chopped)
• 200 g mushroom (thickly sliced)
• 2 ml olive oil
• 1 can chopped tomato
• ½ cup water
• 1 tsp Amapelepele Mixed Herbs
• 2 tbsp tomato sauce
• 1 tbsp Amapelepele Curry Powder – Supreme
• 350 g soya mince
• 400 g spaghetti
• parmesan cheese (to serve)

Instructions

1. Heat oil in a large frying pan, add onion and carrot, stirring frequently until soft. Add mushrooms and stir-fry for a few more minutes.

   2 tbsp olive oil, 1 chopped onion, 1 diced large carrot, 200g thickly sliced mushrooms

2. Add tomatoes, water, the herbs, tomato sauce and stock, to the pan and stir well to make a sauce.

   1 can chopped tomato, ½ cup water, 1 tsp Amapelepele Mixed Herbs, 2 tbsp tomato sauce, 1 tbsp Amapelepele Curry Powder - Supreme

3. Stir the soya mince into the sauce, season with salt and pepper, then cover and simmer for 12 minutes or until vegetables are cooked and the mixture is saucy.

   350g soya mince

4. Bring a large pan of salted water to the boil. Add spaghetti and boil until tender.

   400g spaghetti

5. Drain the spaghetti, spoon into bowls, and add sauce over the spaghetti.

6. Grate cheese over and serve with a salad or garlic bread.

Keywords: lunch, dinner, spaghetti, bolognese, pasta, vegetable