Spaghetti Bolognese
- RECIPE MAKES: 2 Portions
- PREP TIME: 10 Minutes
- COOK TIME: 30 Minutes
Heat oil in a large saucepan over a medium-high heat. Add butternut squash, onions, mixed peppers, mushrooms, celery, garlic, cherry tomatoes and tomato puree sauté 5 minutes, or until vegetables begin to brown.
Mix in basil and oregano and cook for 1 minute.
Then add tinned tomatoes and vegetable stock and stir.
Let mixture simmer without boiling until sauce has reduced down. This will take about 10 minutes.
While sauce is cooking, boil 300mls of water in a separate pan.
Stir in the pasta and cook for 10-12 minutes.
Once cooked, drain off excess water and divide into 2 portions, then top with bolognese sauce.
To serve top with grated Violife prosociano.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Calories and exchanges are calculated per portion.
LLW, a guide to healthy PKU living.
- 5ml Vegetable oil
- 100g Butternut squash, peeled and diced
- 50g Onions, thinly sliced
- 50g Mixed peppers, sliced
- 100g Mushrooms, sliced
- 50g Celery, thinly chopped
- 1 Garlic clove, crushed
- 30g Cherry tomatoes, halved
- 2tsp Tomato puree
- 1tsp Dried basil
- 1tsp Dried oregano
- 100g Tinned chopped tomatoes
- 100ml Vegetable stock
- 10g Violife Prosociano, grated
- Cooking the Pasta:
- 90g Low protein pasta
- 300ml Hot water