BOLOGNESE PASTA

By Peggie

A quick & easy weeknight dinner idea! This vegan bolognese pasta is not only healthy but delicious and hearty as well.

Ingredients

• 1 tbsp oil
• 1 clove of garlic, minced
• 1 red bell pepper
• 2 medium carrots
• 6 button mushrooms
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 700 mL jar of marinara sauce
• 1 cup (approx half a can) full-fat coconut milk
• 2-3 tbsp nutritional yeast (optional, for cheesy flavour)
• 1 box (450 g) dry bowtie pasta

Preparation

Step 1

Boil pasta according to package directions. Drain and set aside.

Meanwhile, in a food processor, mince the bell pepper, carrots and mushrooms until it resembles a “ground beef” consistency.

Add the oil to a pot on medium heat. Add the garlic, minced vegetables, basil and parsley and cook a few minutes until carrots are tender.

Add the marinara sauce, coconut milk and nutritional yeast. Stir to combine, then simmer on low for about 5 minutes.

Add salt and pepper if you like, along with the drained pasta. Stir to combine, then serve.


NOTES:
Here’s a plant-based protein tip: if you want to add more protein, add 1/2 cup TVP (textured vegetable protein) and 1/2 cup warm water to a small bowl. Let it sit for 5 minutes, then add it into the sauce at the same time as the vegetables. It adds extra protein and a great meaty texture!