Category, , , , DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients:
 400 g spaghetti
 2 tbsp olive oil
 2 onions
 2 cloves of garlic
 300 g carrot (1 large carrot)
 1 stick of celery
 1 red chilli
 300 g oyster mushrooms
 2 tbsp tamari
 400 g tin cherry tomatoes
 400 g tin of chopped tomatoes
 100 g tomato puree
 2 tbsp maple syrup
 2 tsp salt
To serve:
 Nutritional yeast
 Decent bunch of fresh basil
 Salt and pepper to taste

1

Peel and finely chop the onion and garlic. Grate the carrot. Finely dice the stick of celery. Chop the chilli finely (include the seeds if you like it hot) and leave them out if you want it more mild.

2

Heat a non stick pan on high heat and add 1 tbsp of oil. Once hot add the diced onion and fry for 4-5 mins stirring regularly until it starts to brown. Add the garlic, celery, carrot and continue to cook for 2-3 mins. Add the tin of chopped tomato, tin of cherry tomatoes, the tomato puree, maple syrup and cook for 3 mins stirring regularly. Take off the heat and set aside.

3

Roughly chop the oyster mushrooms. Put a separate non stick pan on high heat and add 1 tbsp of oil. Once hot add the mushrooms. Use another pan to compress the mushrooms and leave on top of the mushrooms until they stop sizzling this should take 3 mins. Turn the mushrooms and repeat with the other side.

4

To finish the dish cook the pasta as per the pack instructions. Drain and rinse ensuring to keep some pasta water.

5

In a pan add the mushrooms the sauce and pasta and heat it up and serve with some fresh basil leaves. If your pan is not big enough you will have to do this in batches. Enjoy!

 

Ingredients

Ingredients:
 400 g spaghetti
 2 tbsp olive oil
 2 onions
 2 cloves of garlic
 300 g carrot (1 large carrot)
 1 stick of celery
 1 red chilli
 300 g oyster mushrooms
 2 tbsp tamari
 400 g tin cherry tomatoes
 400 g tin of chopped tomatoes
 100 g tomato puree
 2 tbsp maple syrup
 2 tsp salt
To serve:
 Nutritional yeast
 Decent bunch of fresh basil
 Salt and pepper to taste

Directions

1

Peel and finely chop the onion and garlic. Grate the carrot. Finely dice the stick of celery. Chop the chilli finely (include the seeds if you like it hot) and leave them out if you want it more mild.

2

Heat a non stick pan on high heat and add 1 tbsp of oil. Once hot add the diced onion and fry for 4-5 mins stirring regularly until it starts to brown. Add the garlic, celery, carrot and continue to cook for 2-3 mins. Add the tin of chopped tomato, tin of cherry tomatoes, the tomato puree, maple syrup and cook for 3 mins stirring regularly. Take off the heat and set aside.

3

Roughly chop the oyster mushrooms. Put a separate non stick pan on high heat and add 1 tbsp of oil. Once hot add the mushrooms. Use another pan to compress the mushrooms and leave on top of the mushrooms until they stop sizzling this should take 3 mins. Turn the mushrooms and repeat with the other side.

4

To finish the dish cook the pasta as per the pack instructions. Drain and rinse ensuring to keep some pasta water.

5

In a pan add the mushrooms the sauce and pasta and heat it up and serve with some fresh basil leaves. If your pan is not big enough you will have to do this in batches. Enjoy!

Easy Bolognese Sauce

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