Mushroom Bolognese
This mushroom bolognese is made with carrots, mushrooms, tomato puree, and spaghetti. The ultimate vegan dinner recipe made in under 30 minutes!
Servings: 3
Calories: 419kcal
Ingredients
- 1 cup mushrooms
- 2 cups tomato puree
- 3 carrots peeled and cut in ribbons
- 1/2 cup onions finely diced
- 2 garlic cloves finely minced
- 1 tbsp parsley dried or fresh
- 1 tbsp Italian seasoning dried
- 1 tbsp agave syrup or sugar to taste
- 1/2 lb spaghetti
- salt and pepper to taste
Instructions
- Heat a non-stick skillet with oil on medium heat. Stir fry onion and garlic. Cook for about 1 minute then add carrot and mushrooms. Cook until tender.
- Add parsley, Italian seasoning, and agave syrup, cook for another 2 minutes. Pour tomato purée in the skillet. Cook until the sauce is a bit thick about 5 minutes then add salt and pepper to taste.
- Stir in the cooked spaghetti and enjoy!
Notes
Use any type of pasta or veggies you have on hand.
Nutrition
Calories: 419kcal | Carbohydrates: 89g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 1292mg | Fiber: 9g | Sugar: 20g | Vitamin A: 11222IU | Vitamin C: 27mg | Calcium: 104mg | Iron: 5mg