Sweet and sour spaghetti

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Vegetarian Spaghetti Bolognese

Total cooking time : 50 minutes
Servings : 4
Course : Main Course
Cuisine : Italian

Ingredients

  • 2 tbsp olive oil
  • 400 g Loprofin Spaghetti
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 10 mushrooms, sliced
  • 1 large carrot, diced
  • 1 large stalk of celery, sliced
  • 1 large zucchini, peeled then diced
  • 400 g can chopped tomatoes
  • ¼ bunch of fresh oregano and basil, chopped
  • 200 ml vegetable stock
  • 4 tbsp of tomato purée
  • 2 large tomatoes, chopped
  • Salt and pepper

Method

  • Fill a large pot ¾ full with water and bring to a boil.
  • Add the oil, salt and Loprofin Spaghetti. Return to a boil, stirring, reduce the heat slightly and cook for 8-10 minutes, stirring occasionally to prevent the pasta from sticking together. When cooked, drain and rinse with cold water.
  • Heat some olive oil in a large pan and add the chopped onion, garlic, mushrooms, carrot, celery, zucchini and tinned chopped tomatoes and season with salt and pepper.
  • Add the oregano and basil to the pan and cook for 5 minutes.
  • Add the vegetable stock and cook for approximately 10 minutes.
  • Add the tomato purée and fresh chopped tomatoes and cook on a medium heat for 30 minutes.
  • Serve with the Loprofin Spaghetti.

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.

Share your low protein recipe with others

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