Quick, creamy, and delicious Bolognese with quills.
Vegan, nut free | Serves 2 | MAIN
- 2 tablespoons olive oil
- 200g plant-based mince
- 1 carrot, cut in small pieces
- 2 spring onions, sliced
- 1 clove of garlic, crushed
- Salt and pepper
- 1/2 teaspoon of each oregano, garlic granules, paprika, rosemary and chili flakes
- 1 bay leaf
- 2 tablespoons tomato paste
- 30ml red wine
- 350g quills (small penne)
- 600ml water
- 70g plant-based cheese
- Fresh basil
1.In a wide pan, on a medium heat sauté the mince with the olive oil.
2.After few minutes, add the carrot, spring onions and garlic and sauté.
3.Season, add all the spices and bay leaf.
4.Add the tomato paste and cook for a minute or so.
5.Deglaze the pan with the wine, then add the pasta and boiling water (the water should cover the pasta).
6.Bring to boil and stir occasionally for 10 minutes or until the pasta is al dente.
7.Add the cheese and taste to adjust the seasoning.
8.Serve with fresh basil.
Happy cooking everyone!
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