Miso Bean Bolognaise Recipe

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 a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post