Spaghetti bolognese, isn’t it just about every kid’s favourite? This great little recipe will make sure they get a whole bunch of added nutrition to their next spaghetti night.
You will need:
2kg roma tomatoes, cut into halves
1/3 cup semi-dried tomatoes
1-2 cloves garlic, crushed
1 large brown onion, chopped
1 medium red capsicum, chopped
200g mushrooms, roughly chopped
3 teaspoons paprika
1/2 cup flat leaf parsley, chopped
1/3 cup fresh basil, chopped
2 teaspoons fresh rosemary, chopped
1/2 cup TVP (textured vegetable protetin)
1/2 cup tomato paste
1/2 cup vegetable stock
salt & pepper to taste
olive oil for cooking
What to do:
Roast tomato halves cut-side down in a hot oven until skin blisters. Remove from oven and remove skin, when cool.
Heat oil in a large pan over medium heat. Add onions, paprika, salt & pepper and cook until onions are soft. Add garlic, mushrooms, capsicum and 1/2 the parsley, and continue cooking for a few minutes. Add roasted tomatoes, semi-dried tomatoes, tomato paste and vegetable stock, cook on low for approx 30 minutes. If needed, add extra liquid such as water or dry white wine during cooking. Add remaining parsley, basil, rosemary, textured vegetable protein and cook for a further 10 minutes.
Serve over your favourite shaped gluten-free pasta or zuchinini spaghetti for a healthy treat meal!
If you don’t want to take the time to roast your tomatoes, 2 x 800g tins of diced tomatoes will do the trick nicely.