Pasta with plant-based mince sauce
Just like a classic mince sauce but made with plant-based mince: onion, carrot and garlic simmered in tomato with oregano, served with spaghetti. Swap the mince for red lentils and you have a lentil bolognese.
- 35 minTime
- 20 minHands-on
- 4Portions
- ≈ 22 krper portion
- 700kcal per portion
Ingredients for 4 portions
- 1Yellow onion, finely chopped
- 2 clovesGarlic, finely chopped
- 1Carrot, grated
- 2 tbspRapeseed oil
- 500 gPlant-based mince
- 2 tbspTomato paste
- 400 gCrushed tomatoes
- ≈ 2 dlWater
- 1 cubeVegetable stock
- 1 tspOregano, dried
- 1 tbspSoy sauce
- to tasteSalt
- to tasteBlack pepper
- 400 gPasta, spaghetti
Method
- Finely chop the onion and garlic and grate the carrot.
- Heat the oil in a large frying pan or casserole and fry the onion, garlic and carrot over a medium heat for 3–4 minutes, until the onion has softened.
- Add the plant-based mince and fry, stirring, for 4–5 minutes until lightly browned.
- Stir in the tomato purée and fry for a minute. Add the crushed tomatoes and water, crumble in the stock cube and add the oregano and soy sauce. Bring to the boil.
- Simmer the sauce, covered, over a low heat for 15 minutes, stirring now and then.
- Cook the spaghetti in plenty of salted water according to the packet instructions. Drain.
- Season the sauce with salt and pepper and serve with the spaghetti.
The cost is estimated from Swedish grocery prices.
