Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 375grams Macro Organic wholewheat spiral pasta
- 200grams Swiss brown mushrooms, sliced
- 2tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 2tablespoons tomato paste
- 500grams jar Macro Organic chunky tomato garlic & basil pasta sauce
- 1/2 cup continental parsley leaves, finely chopped
- 1/2 cup parmesan, finely grated
Nutrition per serving
2360kJ / 565Cal
2360 Kilojoules or 565 Calories
27% of daily energy intake*
Protein
21.7grams
Fat
19.8grams
Carbs
76.2grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pack extra veg onto your plate with this hearty mushroom bolognese recipe. It's a fabulous and delicious meat-free dinner.
Method
Step 1 of 4
Cook pasta according to packet instructions. Drain.
Step 2 of 4
Meanwhile, place mushrooms in a food processor and process until finely chopped. Heat oil in a large, deep frying pan over medium-high heat. Cook onion and garlic, stirring, for 3 minutes or until onion starts to soften. Add mushroom and cook, stirring, for 5 minutes or until starting to brown. Add paste and stir to combine.
Step 3 of 4
Add sauce and bring to the boil. Reduce heat to medium and simmer, uncovered, for 7 minutes or until sauce has thickened slightly.
Step 4 of 4
Add pasta and half each of the parsley and parmesan. Toss to combine. Season. Serve topped with remaining parsley and parmesan.
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