We’re big fans of food blogger, Bianca Zapatka. Her recipe creations and food styling are simply fabulous! It’s no surprise that we jumped at the opportunity to recreate her Vegan Spaghetti Bolognese using our HIGH PROTEIN Spaghetti. Whether you’re a carnivore or herbivore, we can guarantee you will love this easy and delicious recipe as much as we did.
Remove tofu from package and dry out with a paper towel. Crumble into a bowl. In a non-stick pan, heat olive oil over medium heat and add crumbled tofu. Roast until golden. Add garlic, onions, carrots, and celery. Cook for 3-5 minutes or until combination is soft. Add tomato paste, diced tomatoes and sliced cherry tomatoes. Stir and cook until cherry tomatoes have blistered and incorporated into the juices. Slowly mix in tomato sauce, adding Italian seasoning, salt and pepper. Let mixture bubble then simmer for 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to boil and add the 250g of skinnypasta™ HIGH PROTEIN Spaghetti – which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Strain the pasta and place back into the pot.
Transfer the sauce to the pot of noodles and gingerly mix until all noodles are evenely coated. There should be a good amount of extra sauce for added flavour! Serve immediately and garnish with fresh basil and Parmesan cheese. Enjoy!
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