Prep Time: 5 Minutes
Cook time:
20 Minutes
Total Time:
 25 Minutes
Serves: 4
 

Spag bol is always a winner. I’m actually yet to meet someone who doesn’t love this hearty dish. In our version we load it with heaps of fresh veggies and replace the traditional minced meat with walnuts and mushrooms to give it a chunky hearty texture. This is actually so similar to the original that we’ve served it to our niece and nephew and they had no idea it was basically all vegetables- so it’s a great way to get your kiddies to get their daily veggie intake.

Walnuts contain a number of neuroprotective compounds including vitamin E, folate, melatonin, omega 3s and antioxidants. Therefore they will keen your mind sharp and your body fighting fit.

You can use whichever type of pasta you like but our favorite way to serve it is with organic spaghetti pasta and a big side of greens. You can also use this as a base for lasagna and layer with lasagna pasta sheets, top with some vegan cheese and bake in the oven for about 45mins.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

 

INGREDIENTS

  • 1 red onion
  • 4 cloves of Australian garlic
  • 1 carrot
  • 2 celery stalks (no leaves)
  • 550g tomatoes (tinned or fresh roma)
  • 1 cup of walnuts
  • 2 cups of mushrooms
  • 1 tsp. olive oil
  • 100g tomato paste
  • 1 tbs balsamic vinegar
  • salt and pepper
  • 2 tbs Italian herbs
  • 2 tbs fresh herbs (basil and/or parsley)

METHOD

  1. In a food processor add onion, garlic, carrot, celery, tomatoes, musrooms and walnuts and process until combined but still chunky (10sec, speed 5)
  2. Pre heat a large saucepan on medium-high heat. Heat olive oil and then transfer vegetable mix and cook for 5mins, stirring regularly until golden (5mins, varooma, soft speed, reverse)
  3. Reduce heat to a low simmer and add tomato paste, balsamic vinegar, salt and pepper, Italian herbs and fresh herbs. Cook for a further 10mins stirring regularly(10mins, varooma, soft speed reverse)
  4. Bring a large saucepan to the boil and cook pasta until el dente. Transfer pasta into pasta sauce and toss until combined.
    Optional- Serve with a generous side of greens such as baby spinach or pea shoots.

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This Post Has One Comment

  1. Hi guys! My son is extremely allergic to walnuts and pecans. Do you know of a substitute that I could use instead of walnuts in this recipe? Looks delicious

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