SPAGHETTI BOLOGNESE

SERVES 4-5 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 475

  P: 66g

  C: 81g

  F: 11g

INGREDIENTS

• 2 cups dried TVP

• 2 tbsp olive oil

• 1/2 onion, diced

• 3 cloves garlic, crushed

• 2 tbsp dried italian herbs

• 1 carrot, grated

• 1 zucchini, grated

• 1 x 400g tin diced tomatoes

• 1 cup tomato passata

• 1 1/2 cups water or vegetable stock

• Pasta of choice

• Fresh basil and nutritional yeast to serve

METHOD

1. Start by rehydrating the TVP by soaking it in 2 cups hot water.

2. While the TVP is rehydrating, start by sautéing the onion and garlic in olive oil in a large pan over medium heat.

3. Once the onions are fragrant and translucent, add in the italian herbs, zucchini, and carrot. Add in a little water and let these cook down for 5-10 minutes.

4. Add in the tin tomatoes, passata, water, and TVP.

5. Continue to let this simmer on a low heat for 5-10 minutes before turning off heat.

6. Cook your pasta according to packet instructions. Drain and serve with your bolognese sauce, fresh basil, and nutritional yeast!