April fools! This delicious and easy spag bowl contains only wholefood plant-based ingredients...that means no meat and definitely no fake meat. It is a really easy way to sneak some extra veggies onto your plate, you'll even trick yourself. You can add any extra veg you like to the sauce in the cooking process, some goodies are carrot and zucchini. I adore mung bean fettuccini which you will find at either your local grocer, wholefood store, health food store or online. Another favourite of mine and a good alternative that tastes just like pasta is brown rice pasta. This recipe also keeps really well in the fridge for a delicious lunch the next day. Enjoy! x Harry
Serves: 2 Prep time: 20 minutes Cook time: 30 minutes Difficulty: Pretty easy BOLGNAISE 350g mushrooms, chopped 3/4 cup walnuts 1/4 cup olives, pitted 1 teaspoon chilli flakes (optional) 1 teaspoon garlic powder 1 onion, finely diced 1 cup parsley (approx.), chopped 1 cup basil (approx.), chopped 2 x 400g canned diced tomatoes PASTA 200g pasta (I used mung bean fettuccini) CASHEW 'PARMESAN' 1 cup raw unsalted cashews 1/3 cup nutritional yeast 1 teaspoon each garlic powder and salt
To make the cashew 'parmesan', 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 use this to top the finished dish.
Lightly pulse chopped mushrooms, walnuts, olives, chilli flakes and garlic in your food processor until a rice-like texture is formed.
Heat a non-stick fry pan over medium heat. Add the onions and mushroom mixture 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 a 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 and delicious cashew 'parmesan' and a sprinkle of herbs.
TIP: If you are not making the cashew 'parmesan', maybe add a little salt to the sauce just before you finish cooking it as the 'parmesan' adds that salty element.