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Beyond Meat fetuccine bolognese recipe
It's bolognese... but better for you.
1y ago
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Give good ol' pasta bolognese a healthier spin with this simple-yet-tempting recipe from pasta experts Explore Cuisine. Not only is this tasty little number meat-free, but it's also made with Explore Cuisine's clever Edamame and Mung Bean Fettuccine – organic pasta that's high in protein, high in fibre, lower in carbs and gluten-free. Spag bol just got virtuous.
A do-gooding recipe for when only bolognese will do.
Serves4
MealDinner
Ingredients
- 1 box Explore Cuisine Edamame and Mung Bean Fettuccine
- 30ml oil
- 130g white onion, finely diced
- 130g celery, finely diced
- 450g Beyond Meatâ„¢
- 1 red bell pepper, finely diced
- 2 tbsp Italian seasoning
- 900g chopped tomatoes
- 250ml water
- Parsley, to garnish
Instructions
- Warm half of the oil in a saucepan over a medium heat. When the oil is hot, add in the onion, carrot, celery, and pepper.
- Sauté until all veggies are al dente (have a tiny bit of crunch left). Add additional oil as needed.
- Add in Italian seasoning and stir to combine.
- Add the chopped tomatoes and water, bring to the boil and simmer for 20 minutes.
- Bring a large pan of water to the boil. Cook the Edamame and Mung Bean Fettuccine according to package instructions. Drain and divide over four plates.
- Gently pour the sauce over the pasta and top with parsley.
Recipe by
Explore Cuisine Pasta
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Comments (1)
Very good!!