Spaghetti Bolognese with Salsa Verde

Dinner, Pasta
Beginner

Packed with fresh veggies, pantry staples and herbs, this plant-based bolognese is easy and perfect for busy households looking for a convenient and delicious, meat-free dinner. It’s full of hearty comfort and has the richness of a classic Bolognese, while the zesty salsa verde adds something special to every bite. It’s a healthy, meat-free option full of plant-protein and fibre.

Serves: 4

Prep Time: 20 mins

Cooking Time: 40 mins

Ingredients

Bolognese

2 Tbsp (30 ml) olive oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 medium carrot, grated
2 garlic cloves, chopped
2 sprigs of rosemary, chopped
2 Tbsp (30 ml) tomato paste
1 x 410 g tin of chopped tomatoes
2 Tbsp (30 ml) soy sauce
1 Tbsp (15 ml) red wine vinegar
1 C (250 ml) vegetable stock
2 tsp sugar
2 bay leaves
1 x box of Fry’s Pea Protein Mince
300 g dried spaghetti, cooked according to the packaging

Salsa Verde

¼ C (60 ml) finely chopped Italian parsley
¼ C (60 ml) finely chopped fresh basil
1 Tbsp (15 ml) finely chopped fresh oregano
1 Tbsp (15 ml) finely chopped fresh rosemary
1 Tbsp (15 ml) finely chopped chives
1 Tbsp (15 ml) roughly chopped baby capers
1 garlic clove, chopped or microplaned
2 Tbsp (30 ml) red wine vinegar
½ C (125 ml) olive oil
Zest and juice of 2 limes
Salt and pepper

Method

Bolognese

Set a medium sized pot over medium high heat and heat the olive oil. Add the onion, celery and carrot to the pot and fry for 10 minutes until the veggies have softened and begin to colour.
Add the garlic, rosemary and tomato paste and fry for 2 minutes to cook out the tomato paste. Add the Fry’s Pea Protein Mince, tinned chopped tomatoes, soy sauce, red wine vinegar, vegetable stock, sugar and bay leaves and reduce the heat to medium low.
Simmer for 30 minutes until the sauce has thickened to the desired consistency.

Salsa Verde

Add all the ingredients for the salsa verde to a bowl and mix well to combine, allow to sit and infuse.
For a smoother consistency and a quicker option, you can opt to blitz everything with a hand blender. If you choose to blitz, leave out the capers and add them in after blitzing to keep a little chunkiness.
Serve the Bolognese over cooked spaghetti and top with fresh salsa verde.

Is plant-based bolognese healthy?

Yes. Plant-based bolognese is typically lower in saturated fat, higher in fibre and often as high in protein as beef bolognese. Using Fry’s Pea Protein Mince as a meat-free switch makes it a nutritious option for families wanting a heart-healthy dinner, that is easy to make and still tasty.

How do you make plant-based bolognese taste good?

To get that classic, rich bolognese flavour, sauté your veggies well, use tomato paste, a good veggie stock (some of the chicken and beef stocks on shelf are now meat-free too), lots of herbs and a quality plant protein like Fry’s Pea Protein Mince. Other tricks include adding umami flavours with Marmite, Miso or Soy Sauce.