Miso Bean Bolognaise Recipe
Sunday, May 16, 2021
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Boost a vegie spag bol with a serve of beans for an extra protein hit.
The ingredient of Miso Bean Bolognaise Recipe
- 2 tbsp extra virgin olive oil
- 1 brown onion finely chopped
- 1 carrot peeled finely chopped
- 1 celery stick finely chopped
- 2 garlic cloves crushed
- 300g cup mushrooms finely chopped
- 2 tbsp tomato paste
- 250ml 1 cup vegetable stock
- 1 tbsp miso paste
- 1 dried or fresh bay leaf
- 500ml passata
- 555g can heinz baked beanz in tomato sauce
- 400g dried spaghetti
- continental parsley finely chopped to serve
- parmesan or vegetarian hard cheese finely grated to serve
The Instruction of miso bean bolognaise recipe
- heat the oil in a large saucepan over medium low heat add the onion carrot and celery cook stirring for 8 10 minutes or until vegetables are softened increase heat to medium high and add the garlic and mushroom cook stirring for 3 minutes or until mushroom is soft stir in the tomato paste and cook stirring for 2 minutes
- meanwhile heat the stock in another small saucepan over medium heat until almost comes to the boil whisk in the miso until well combined then remove from heat
- add the miso mixture bay leaf and passata to the mushroom mixture and bring to the boil reduce heat to low simmer for 8 minutes add the baked beans and simmer for a further 3 minutes or until the sauce thickens slightly
- meanwhile bring a large saucepan of salted water to the boil add the pasta and cook following packet directions or until al dente drain
- divide the pasta among serving bowls top with the miso bean bolognaise and sprinkle with parsley and parmesan or vegetarian hard cheese
Nutritions of Miso Bean Bolognaise Recipe
fatContent: n asaturatedFatContent: n a
sugarContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a