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Vegan: Durum Wheat Spaghetti Under Carrot – Tomato Bolognese with Veggi Cheese

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 91 kcal

Ingredients
 

  • 4 piece Short-Cut carrots
  • 3 size Diced onions
  • 1 shot Olive oil
  • 1 packet Sieved tomatoes
  • Vegan cheese
  • Durum wheat spaghetti
  • Salt and pepper
  • Rice syrup
  • Apple cider vinegar or lemon juice

Instructions
 

  • I cut the carrots and onions small in the Genius.
  • In a pan, sauté the carrot sticks with a good dash of olive oil. Then add the finely diced onions and stew everything together.
  • Now add the can of whole tomatoes, season with salt and pepper and bring to a simmer, simmer gently for a good 10 minutes. Round off with a little rice syrup and a few drops of apple cider vinegar or lemon juice.
  • The spaghetti should be cooked al dente, strained and served on plates, put the veggi cheese over it and cover with the sauce ..... mmmmhhhh I love this dish 🙂

Nutrition

Serving: 100gCalories: 91kcalCarbohydrates: 0.3gProtein: 0.1gFat: 10g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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