Ingredients
For the bolognese:
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Button mushrooms, sliced 250.0 g
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Onions, diced 300.0 g
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Water 800.0 ml
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KNORR Professional Mixed Herbs Puree 750g 3.0 g
For the spaghetti:
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Olive oil 50.0 ml
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Salt 3.0 g
Preparation
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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.
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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.
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To serve:
- Divide spaghetti into bowls, top with Bolognese,
- Grate over Vegan Hard Cheese, and finely sliced basil.
