Ingredients
Scale
- 14oz (400g) spaghetti
- Bolognese sauce:
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 3 Tbsp (60ml) olive oil
- 14oz (400g) tofu
- 4–5 mushrooms, diced
- 1/2 cup (63g) walnuts, chopped
- 1/3 cup (45g) pine nuts, roasted
- 1/3 cup (75g) tomato paste
- 1 medium carrot, grated
- 2/3 cup (200ml) red wine
- 29oz (800g) tomato passata
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp dried oregano
- 1 tsp paprika powder
- 1 cup (45g) fresh basil, chopped
- Extra:
- fresh basil
- vegan parmesan
Instructions
- Prepare the spaghetti according to the instructions on the box. Once cooked, drizzle with a little olive oil so they won’t be sticky and set aside.
- In the meantime, place the olive oil in a large sauce pan over high heat. Add the onions and fry until golden brown. Add in the garlic and fry another 1-2 minutes.
- Use your hands to break the tofu apart into small crumbles and add to the pan. Use a large spoon to combine and fry everything for 2 minutes.
- Add in the mushrooms, walnuts, carrot and dried oregano and combine. Let cook on medium heat for 3-4 minutes until the mixture turns golden brown, then mix in the tomato paste.
- Slowly add in the red wine and let the mixture simmer for 5 minutes until the liquid has evaporated, then add in the passata, salt, pepper and paprika powder and combine. Let the mixture cook for another 5 minutes, then add in the roasted pine nuts and basil.
- Lastly, add in the spaghetti and mix well. Serve with vegan parmesan and more fresh basil.
Description
As in all of my recipes, 1 cup equals 250 ml.