Prep time: 20 minutes
Cook time: 30 minutes
Difficulty: Pretty Easy
April fools! This delicious + easy spag bowl contains only whole- food plant-based ingredients! No meat and definitely no fake meat. It is a really easy way to sneak some extra veg onto your plate. You will even trick yourself!
You can add any extra veg you like to the sauce in the cooking process. Some goodies are carrot + zuccini.
I adore mungbean fettucini which you will find at either your local grocer, wholefoods, health foods or online. It keeps really well in the fridge for a delicious lunch the next day! Another favourite of mine and a good alternitive that tasts just like pasta is brown rice pasta.
Cashew parmasan (optional)
1 cup raw unsalted cashews
1/3 cup nutritional yeast
1 teaspoon each garlic powder and salt
350g mushrooms, chopped
3/4 cup walnuts
1/4 cup olives, pitted
1 teaspoon chilly flakes (optional)
1 teaspoon garlic powder
1 onion, finely diced
approx. 1 cup parsley
approx. 1 cup basil
2 x 400g canned diced tomatoes
200g pasta (I used mung bean fetuccini - which you will find at healthfood stores and online. Brown rice pasta is another favourite of mine.
To make the cashew parmasan, add cashews, nutritional yeast, garlic powder and salt to your food processor and blend until a grain like texture is formed. Set aside. You will used this to top the finished dish!
Lightly pulse chopped mushrooms, walnuts, olives, chilli flakes and garlic in your pood processor until a rice like texture is formed.
Heat a non-stick fry pan over meadium heat.
Add the onions and mushroom muxture to the frypan and stir until browned and most of the liquid has evaporated. Add canned tomatoes, parsley and basil and stir well. Continue to simmer and stir for a further 10 or so minutes before turning the heat off.
Bring a pot of water to the boil and add pasta. Cook as per instructions. This can vary depending on the type of pasta you use. Mung bean pasta is only 5-7 minutes. Drain and dish into bowls.
Top with the sauce + delicious cashew parmasan and sprinkle with herbs.
* If you are not making the cashew parmasan, maybe add a little salt to the sauce just before you finish cooking it as the parmasan adds that salty element.