Recipe

Pasta Bolognese Recipe

Hello! I don’t know if I’ve ever eaten such pasta before, not even back when I was an omnivore; maybe my mom made it at some point, but I definitely haven’t. After the great discovery of plant-based “meat,” I was thinking about what experiment I could do with it, and bingo! This is the second time I’m cooking this recipe, and it seems DELICIOUS to me! So today, I’m sharing the discovery with you, with the mention that you can find the wonderful pea protein “meat” at Carrefour stores, Verdino brand, or on goveggie.ro.

Ingredients (2 servings):

  • Olive oil
  • 200 g Verdino vegan stew
  • 1 red bell pepper
  • 1 carrot
  • A stalk of green onion and a piece of leek (according to personal preference)
  • 2-3 large fresh tomatoes/250 g canned diced tomatoes
  • Salt, pepper, basil, tarragon, Italian spices
  • Parsley
  • 200 g pasta
  • 2 L water

Preparation:

In a pan, heat a little olive oil. Once heated, add the diced bell pepper, sliced green onion, and leek. After these vegetables have softened, add the grated carrot. Let the vegetables cook for another 5 minutes, during which peel the tomatoes and chop them in a blender. Add the tomatoes to the pan and simmer on low heat until the resulting juice reduces. Add the pea stew, which will replace the actual meat, season, and stir. Cover with a lid and let it all cook for 10-15 minutes.

In the meantime, prepare the pasta. Boil water, add a little salt, and cook the pasta.

Once everything is ready, place the pasta on a plate, add the sauce, and optionally garnish with a few parsley leaves on top.

I hope you try the recipe; I personally love it more than any other pasta I’ve made before!

Enjoy your meal!

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