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Recipe makes: 4 portions / Prep time: 10 minutes / Cook time: 40 minutes

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Serving Suggestion

  • To add extra calories if required add Follow Your Heart Gourmet Vegan Cheddar Shreds or butter to the Bolognese.

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Ingredients

Bolognese Sauce

  • 30g Olive Oil
  • 170g Onion, finely chopped(Phe 43mg)
  • 350g Mushrooms, sliced (Phe 42mg)
  • 230g Carrot, diced (Phe 7mg)
  • 40g Eggplant, diced (Phe 18mg)
  • 40g Red Pepper, seeded, diced (Phe 16mg)
  • 80g Large Tomato, chopped (Phe 21mg)
  • 5g Garlic Clove, crushed (Phe 8mg)
  • 10g Basil, fresh, chopped (Phe 13mg)
  • 2g Oregano, ground (Phe 8mg)
  • 75ml Imagine Foods Ready-to-Serve Vegetable Stock (Phe 17mg)
  • 60g Tomato Purée (Phe 21mg)
  • 200g Canned Tomatoes, chopped (Phe 100mg)

Zucchini Linguine

  • 160g Zucchini (Phe 64mg)
  • 75ml Water, boiling
  • 15g Olive Oil
  • 10g Butter (Phe 4mg)
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Method

Bolognese Sauce

  1. Heat olive oil in large pan and add chopped onion,mushrooms, carrot, eggplant, peppers and choppedtomato.
  2. Add crushed garlic, oregano and basil into pan and cook for 5 minutes.
  3. Add vegetable stock and cook for a further 10 minutes.
  4. Add in tomato purée and canned tomatoes and simmerfor 25 minutes.

Zucchini Linguine

  1. Use a spiralizer to create long twirls ofpasta-like strips from zucchini.
  2. Heat olive oil in a frying pan and addzucchini Linguine. Fry for 1 minute.
  3. Add boiling water and cook for a further3 to 4 minutes until water has been absorbed.
  4. Stir through butter, and chop into bite-sized strips.
  5. Serve with bolognese sauce.

 

Always check the protein content on labels as ingredients can change.

Nutritional figures provided by www.howmuchphe.org accessed April 2016.

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