Vegetable Bolognese Sauce

Approx one hundred sixty Calories per serve (Approx 24gms Carbs, 4gms Fat, 7gms Protein).
This is supported the sauce solely. you'll be able to serve this with alimentary paste or zoodles as a coffee carb substitute. I used a macromolecule low carb alimentary paste and flat-top with a vegetarian Parmesan however you'll be able to use a delicious real Parmesan instead 😁


  • 200 gms Mushrooms (processed)
  • 1 Carrot (cut into small chunks)
  • 1/2 Leek (Approx 130gms) (chopped)
  • 130 gms Cherry Tomatoes
  • 50 gms Baby Spinach
  • 1/2 Cup Frozen Peas
  • 1 Medium Onion (finely chopped)
  • 1 clove (crushed)
  • 1/2 Cup contemporary Basil Leaves
  • 1/2 Cup contemporary Parsley


  • 1 tsp Dried Oregano
  • 1 tsp Dried Mixed Herbs
  • 2 tsp salt
  • 1 tsp Ground Black Pepper
  • 2 Bay Leaves
  • 1 tsp Paprika Powder
  • 1 will cut Tomatoes
  • 1 Cup Tomato Passata
  • 1 tbs vegetable oil


  1. Prepare the ingredients as per the ingredients list on top of. Place Mushrooms during a kitchen appliance and blitz gently. Don't over blitz making a paste.
  2. In a pot, add vegetable oil. Add onions and saute for 2mins, add the garlic and saute for an additional five minutes. Add the leek and still saute on low another minute. Add the carrot, Mushrooms, herbs and Spices & leaves (I superimposed a hot pepper also). Stir and fry on a high flame, stirring frequently for approx five minutes.
  3. Add the tomato will and passata, stir and sit to simmer for approx 30mins. At the 25minute mark, have a say the cherry tomatoes. once approx 30mins (or when Carrots soft), thrown within the Peas and Spinach and stir in. This solely has to cook for an additional minute more or less and throw and serve

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