As the nights have now drawn in, we’re all in search of delicious comfort food for our dinners. We’re not looking for Summer salads, instead we want lasagnes, pies, roasts, moussaka and pasta to fill us up on the colder evenings. If you’re stuck for inspiration and are fed up of your usual week night dinners, why not try this twist on a classic Spaghetti Bolognese recipe by Peter Andre?
The dish is home-cooking with a difference as it is made with plant-based Beyond Meat mince and soya milk. You could have yours by itself or serve with a wedge of garlic bread, homemade or store bought, whatever you fancy.
It’s an easy recipe so you won’t have to spend hours cooking after a long day at work- just what you’ll want to hear! If you’re a cheese fiend, Peter recommends serving yours with parmesan on top. Or you could even try yours with a dash of nutritional yeast or vegan cheese if you want something else. Still unsure if you want to give this dish a try? It’s bond to be creamy, rich and tasty-give it a go and follow the steps below!
Traditional spaghetti bolognese
Cost per serving: £1.16
● 2 tbsp vegetable oil
● 1 onion, diced
● 1 carrot, roughly chopped
● 2 sticks celery, roughly chopped
● 2 tsp dried oregano
● 300g Beyond Mince
● 1 garlic clove, chopped
● 100g mushrooms, sliced
● 1 tbsp tomato purée
● 1 x 400g can chopped tomatoes
● 3 tbsp unsweetened soya milk
● 400g spaghetti
● Plant-based Parmesan, to serve (optional)
1. Heat the oil in a large pan then fry the onion, carrot and celery with the oregano for about 7 minutes, until softened. Add the mince, garlic and mushrooms and then fry for a further 3 minutes.
2. Add the tomato purée followed by the canned tomatoes. Fill the empty tomato can with water and add that to the pan. Simmer gently for about half an hour.
3. About 10 minutes before the end of cooking, cook the spaghetti according to the packet instructions.
4. When the bolognese is cooked, remove from the heat and stir in the soya milk. Serve with the spaghetti, and Parmesan if desired.
5. If you are freezing the bolognese, allow it to cool completely first.