Healthy Spaghetti Bolognese with Veggies
“When your kids ask for spaghetti bolognese you give them this, it’s got a good amount of vegetables in it!”
Ingredients
1 tbsp extra virgin olive oil
1 medium eggplant
2 gourmet tomatoes
1 onion
1 red capsicum
2 carrots
2 cans crushed tomatoes (410g each)
500g organic wholemeal spaghetti
1 tsp paprika
2 cloves garlic
0.2g salt/ large pinch
2 tbsp nutritional yeast
2 tsp tomato paste
1 tbsp oregano
3 tbsp roasted almonds (either slivered or can chop up whole ones)
Method
Chop up eggplant into small pieces and add olive oil to frypan and start frying.
Once the eggplant has softened a bit, add the paprika and salt and stir in and keep frying eggplant.
Chop the onion and add this in.
Chop and crush garlic and add to frypan after a few minutes.
Chop tomatoes and red capsicum, grate carrots, then add these as well as canned tomatoes, tomato paste, and oregano into frypan and stir together.
Bring some water to the boil in a saucepan and add in the spaghetti in, stirring every now and then to keep it cooking properly.
Add in nutritional yeast to frypan and stir through the spaghetti sauce.
By the time the spaghetti is cooked, maybe around 10 minutes the spaghetti sauce should have simmered well and the flavour should be pretty good.
Once spaghetti is cooked to your desire, drain in a colander.
Spaghetti sauce should be ready to go, plate up your spaghetti, add the sauce and sprinkle with some almonds as a garnish.
Notes
Serves 3
[1]
References
Xyris. (2024). Foodworks [Computer Software]. https://foodworks.online/
