The Vegetarian Butcher Spaghetti Bolognese
Create a meat free version of this menu staple using 'The Vegetarian Butcher' NoMince.
Italian
Vegetarian
Plant Based
Autumn
Winter
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher Spaghetti Bolognese
−
+
£9.58
For the bolognese:
KNORR Tomato & Basil Concentrated Sauce 1.1L
/ml
1000.0 ml
0%
KNORR Professional Garlic Puree 750g
/g
15.0 g
0%
Button mushrooms, sliced
/g
250.0 g
0%
Onions, diced
/g
300.0 g
0%
Water
/ml
800.0 ml
0%
KNORR Professional Mixed Herbs Puree 750g
/g
3.0 g
0%
The Vegetarian Butcher NoMince 2kg
/g
750.0 g
0%
For the spaghetti:
Olive oil
/ml
50.0 ml
0%
Salt
/g
3.0 g
0%
/
For the bolognese:
-
Button mushrooms, sliced 250.0 g
-
Onions, diced 300.0 g
-
Water 800.0 ml
-
KNORR Professional Mixed Herbs Puree 750g 3.0 g
For the spaghetti:
-
Olive oil 50.0 ml
-
Salt 3.0 g
Preparation
-
For the bolognese:
- Finely dice onion and mushrooms.
- Heat a suitable pan and sweat the onions for 10 minutes,
- Add 'The Vegetarian Butcher NoMince and diced mushrooms, cook for 5 minutes.
- Add boiling water, KNORR Tomato and Basil concentrated sauce, KNORR Professional garlic puree, KNORR Professional Mixed Herbs Puree.
- Simmer for 10 minutes.
-
For the spaghetti:
- Into alarge pan with boiling salted water add spaghetti , stir and cook for 10 minutes till al dente.
- Drain and toss in olive oil.
-
To serve:
- Divide spaghetti into bowls, top with Bolognese,
- Grate over Vegan Hard Cheese, and finely sliced basil.
