Mushroom bolognese with carrot 'spaghetti'
1
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A classic dish with a veggie twist! This meal delivers on texture with mushrooms replicating a ‘meaty’ flavour similar to a traditional bolognese.
Ingredients
Dried mushrooms
20 g, porcini variety
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Mushrooms
500 g, cup variety, coarsely chopped
Garlic
2 clove(s), crushed
Balsamic vinegar
2 tsp
Canned diced tomatoes
400 g, (1 x 400g can)
Tomato passata
2 cup(s), (520g)
Fresh basil
½ cup(s), leaves torn, plus extra to serve
Carrot(s)
500 g, large, spiralised
Stock powder
½ tsp, vegetable, gluten-free variety
Instructions
1
Place porcini mushrooms in a medium heatproof bowl. Cover with 1 cup (250ml) boiling water and set aside for 10 minutes. Drain through a sieve into a bowl, discarding mushrooms and reserving the porcini water.
2
Meanwhile, heat oil in a large non-stick saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes. Add mushrooms and garlic, cook, stirring, for a further 5 minutes. Stir in vinegar, tomatoes, passata, porcini water and basil. Season with salt and pepper and bring to the boil. Reduce heat, simmer covered, stirring occasionally, for 30 minutes or until sauce has thickened.
3
Heat a large non-stick frying pan over medium-high heat. Add carrot, stock powder and ½ cup (125ml) water and cook, stirring, for 5 minutes or until water has evaporated and carrot has softened slightly. Reduce heat to low and stir through half the bolognese. Divide carrot spaghetti among 4 bowls and top with remaining bolognese. Sprinkle with extra basil leaves.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.