Everybody love pasta! In particular bolognese, however, the traditional bolognese sauce isn't the healthiest. So here is my plant-based take on a family favourite.
If you try this, be sure to let me know! Leave a comment, rate it, and don't forget to tag a photo #WMFGBuiltByPlants on Instagram! I'd love to see how yours turns out. Cheers friends!
Veggie Packed Fettuccine Bolognese
500g fettuccine (alternatively use zucchini noodles)
1 large onion, diced
3 tsp garlic, minced
800g diced tomatoes
1/4 cup tamari (alternatively soy sauce or coconut aminos)
2 tbsp balsamic vinegar
2 tbsp maple syrup
2 tbsp tomato paste
2 large carrots, diced
2 zucchinis, diced
2 tbsp dried mixed herbs
800g brown lentils, cooked
1/2 cup corn
1 cup cherry tomatoes, quartered
2 large handfuls of spinach
Fresh basil to garnish
Parmesan cheese to garnish
In a pot, cook pasta until al dente
Meanwhile, heat a non-stick pan over medium-high heat, then add two tablespoons of water, the onion and garlic.
Fry for 3-5 minutes or until onion is soft. Then add diced tomatoes, tamari, balsamic vinegar, maple syrup, tomato paste, carrots, zucchini and mixed herbs.
Let it simmer over medium heat for 15 minutes, stirring occasionally. Then add the lentils, corn, cherry tomatoes and spinach and cook for another 5 minutes.
Transfer pasta and bolognese sauce to a serving bowl and top with fresh basil and parmesan cheese.
Serve approx, 6 people.
To make the parmesan cheese put 3/4 cup raw cashews, 3 tbsp nutritional yeast and 1/4 tsp garlic powder into a food processor and mix/pulse until a fine meal is achieved.
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What you should do now
I have been where you are and I have women all over the world (just like you) transition to eating a plant-based diet. If you are looking for a guide to help you find the healthiest way to eat, check out these blog posts it is a great place to start.
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