Vi piace il cibo italiano?? Perché lo amiamo!
Do you all like Italian food?? Because we love it!
Wholesome, "meaty", and a well-balanced meal, this take on a traditional and famous Italian dish from Bologna will make you excited to share and create this recipe with your loved ones! It is a great transition meal into the world of plant-based recipes because of the dish's familiarity. Many of them will even question that it is, in fact plant-based, it is that deliziosa!
I have made this dish at two dinner parties with friends and family, usually alongside my Creamy Pesto Pasta recipe and a big green salad. Every time, I have had people begging for the leftovers to eat the next day!
Whenever possible, I do my best to throw in vegetables or herbs into my food for extra fiber and nutrition. This combination of carrots and spinach do the trick for me, because I always need some sort of greens at dinner! Although this recipe requires a lot of ingredients, it is a fairly simple procedure but nevertheless methodological.
A few health benefits from this recipe's ingredients:
Oregano: Anti-bacterial, anti-inflammatory, anti-oxidant rich. Potent in fighting off bacteria and viruses, aids digestion, and regulates blood pressure
Basil: Anti-microbial, anti-oxidant rich, aids metabolism and digestion. Fights against cognitive decline and contains adaptogenic compounds which regulate hormonal response to external factors, for example, stress and anxiety.
Chili: Anti-bacterial, anti-inflammatory, and anti-oxidant rich. Improves digestion, relieves headaches and pain, and is high in potassium, which aids blood flow and heart health
Spinach: Anti-inflammatory, anti-oxidant rich, and anti-aging. Regulates blood pressure, strengthens immune system, and high in B vitamins and Omega 3's.
Ingredients: Serves 4-6
- 500g of Linguine or Spaghetti
- 500g of Hacked Pea Protein (or soy)
- 400g of Spinach
- 1/2 cup of Starchy Pasta Water
- 3 tbsp of Oatly! Tomato Basil Vegan Cream Cheez (or any other cream cheez)
- 2 tbsp of Vegan butter
- 1 Onion
- 2 Carrots
- 4 Garlic cloves
- 1 Chili
- 1 Tomato (or handful of cherry tomatoes)
- Tomato Concentrate
- 2 tbsp of Tomato Paste
- 1 tbsp of Paprika
- Chili Flakes to taste
- Fresh Basil (around 20g)
- Fresh Oregano (around 20g)
- Olive Oil
- Salt to taste
Instructions: 30-45 minutes for preparations
Dice onion, garlic, chili, carrots, and tomatoes and then set them aside
Boil water with salt and a drizzle of olive oil in a large pot
Throw in 500g of pasta and cook for about 7 minutes, or al denté
Scoop up 1/3 cup of starchy pasta water and set aside BEFORE straining the pasta
Strain pasta then drizzle with olive oil and salt. Mix around the noodles so they don't clump together
Place vegan butter or preferred oil in a medium pan on low-medium heat. Add diced onion, garlic, chili, and oregano stalk.
After cooking the spicy onion mix for 3 minutes, add diced carrots and let cook for about 5 minutes on medium heat.
Add hacked pea protein or soy to the veggies and let cook for another 10 minutes (some feasible brands: Pro La Terra, The Vegetarian Butcher. Vegini, Garden Gourmet, Planted, Beyond Meat, etc.)
Toss in paprika and chili flakes for extra flavor
Throw in tomato paste and diced tomatoes to the mixture
Add oregano and basil leaves to the bolognese
Add tomato concentrate, vegan cream cheez, and starchy pasta water. Allow the sauce to condense and combine for 5 minutes
Toss in washed spinach and mix until the leaves are wilted
Throw in the pasta to the bolognese sauce and mix well
Add extra basil on top and serve immediately! (This dish works really well with meal-prepping too)
Enjoy this meal with the some white wine and a side salad for optimal satisfaction!
Try out this recipe and tag @being.soulfull on Instagram!
Comments