Over the past couple of months I have become very aware of the environment and our impact on it. They way we live currently is unsustainable and I have been trying to make small everyday swaps to try and reduce my carbon footprint. For example: always using a reusable coffee cup, never having plastic straws and reducing my red meat consumption. This recipe is a great alternative to beef bolognese and is a real winner on a bed of pasta. The mushrooms have a meaty flavour and it is packed full of veggies to help get to that 10 a day!
This recipe is really simple to make and is an awful lot cheaper than the meat version, as lets face it veggies are cheap and meat isn’t! I have also made this vegan, but it is also great with a grating of cheddar or parmesan on top too!
Ingredients: Serves 4
- 2 Carrots
- 2 Sticks of Celery
- 1 White Onion
- 1 Clove of Garlic
- 300g of Mushrooms (Any will do, but I use portobello)
- 2 Cans of Chopped Tomatoes
- 2 Tbsp Tomato Puree
- 2 tsp Dried Mixed Herbs
- 2 tsp Paprika
- 30g Olives
- 3 Tbsp of Nutritional Yeast
- 4 Servings of cooked Pasta
- Start by finely dicing the carrots, onion, celery and garlic.
- Add 1 tbsp of oil to a large saucepan or deep frying pan before adding the chopped veggies.
- Cook on a medium heat until soft.
- Finely dice the mushrooms and add to the veggies, stirring together and cooking for another 2 mins.
- Add the chopped tomatoes, herbs, paprika, chopped olives and puree and stir together. You may need to add a splash or two of water if necessary.
- Leave to simmer for about 15 mins, stirring occasionally. This is a good time to cook your pasta.
- Once your sauce is at the desired thickness stir in the nutritional yeast.
- Serve on the drained pasta and enjoy straight away.