Sorry, you need to enable JavaScript to visit this website.

Recipes

Veggie Spaghetti

Portion of Vegetables/Fruits

Veggie Bolognaise is a delicious and nutritious plant-based alternative to the classic meat-based dish. Made with a variety of vegetables, including carrots, onion, celery, garlic, and red pepper, this recipe offers a burst of flavors. The bolognaise sauce is created by combining tinned tomatoes, xylitol or artificial sweetener for taste, olive oil, hot beef stock, and seasonings like freshly chopped parsley, lemon zest, salt, and freshly ground black pepper. Serve this flavorful sauce over konjac noodles for a satisfying and low-calorie meal that is both healthy and delicious.

  • Prep Time: 11 min
  • Cooking Time: 53 min
  • Serving: 0 persons

Ingredients

  • 15 grams chopped onion, sauteed
  • 100 grams Celery, Raw
  • 5 grams Garlic, chopped or crushed
  • 100 gram Peppers, sweet, red, sauteed
  • 300 grams Tomatoes, red, ripe, canned
  • 30 gram Olive Oil (2 tablespoons)
  • 1 cube Beef Stock
  • Parsley & Lemon Zest, Fresh for garnish
  • Table salt
  • Carrots, Raw, Grated
  • Konjac Noodles (low carb noodles)

Preparation

  • Chop the carrot, onion and celery into medium and similar sized cubes.
  • Heat the oil over a medium heat and add the chopped veggies.
  • Let the veggies sweat for 5 minutes and add your crushed garlic.
  • Stir in a few spoons of stock and let the garlic and veggies cook for a few minutes.
  • Add the stock and tinned tomatoes and simmer for 20 minutes.
  • Blend the sauce with a hand blender (the consistency is up to you).
  • Season the dish with salt and pepper to taste. Add sweetener if desired.
  • For a smooth sauce, strain the liquid through a strainer. Taste and adjust seasoning if necessary.
  • Cook your spaghetti as per the instructions on the packet and pour enough pasta sauce over the pasta when cooked
  • Garnish with finely chopped parsley and lemon zest.

Nutrients