Pasta with Bolognese Sauce

Difficulty: Easy

Serves 4

This is a recipe I have given to new vegetarians and vegans for a long time now, simply because it’s so easy to make. Not only is it delicious but with the exception of the Parmazano (which is optional), all of the ingredients can be found at your local supermarket. I know a lot of vegetarians and vegans who are afraid to use TVP, mainly because they’re not sure what to do with it! There is no reason to fear TVP and I am going to show you this as much as possible, especially now that the weather is cooling down.

Ingredients

• 1 1/2 cups Textured Vegetable Protein (TVP)
• 2 beef style stock cubes
• 1 cup boiling water
• 1 large packet pasta
• 1 teaspoon minced garlic
• 1 small onion, chopped
• 6 large mushrooms, chopped
• 1/2 red capsicum, chopped
• 3 cups basic tomato sauce
• 1 tablespoon brown sugar
• Salt & pepper to to taste
• 1 spring onion, chopped
• Parmazano

Method

1. In a small bowl, crumble the stock cubes over the TVP.
2. Add boiling water, mix well and set aside.
3. Put pasta on the boil as per instructions.
4. In a large frypan, cook with onion and garlic.
5. When onion starts to brown, add the TVP and remaining vegetables (save a little spring onion).
6. Add the tomato sauce and brown sugar, mix through.
7. Finally, add salt and pepper and cook until sauce has heated through.
8. By this time, your pasta should be cooked. Drain it and serve out in bowls.
9. Place a generous serve of bolognese on top of the pasta.
10. Garnish with Parmazano and spring onion.
11. Serve with garlic bread.