Plant-based chestnut bolognese
Plant-based chestnut bolognese
Ingredients
- 500g chestnuts, cooked and peeled
- 2 tbsp olive oil
- 1 brown onion
- 3 cloves garlic
- 100g celery, finely chopped
- 2 medium carrots, grated
- 50g fresh basil leaves
- 50g fresh parsley leaves
- 1 tablespoon dried Italian herbs
- 2 tins brown lentils, rinsed and drained
- 200ml vegetable stock
- 5 tablespoons tomato paste
- 400g crushed tomatoes
- 400ml tomato passata (puree)
- 1 teaspoon white sugar
Method
- Heat a large pot with olive oil on medium. Add finely-chopped brown onion and sauté for 5 mins, stirring regularly.
- Add carrot, celery, garlic and dried herbs. Continue sautéing for an extra 10 mins, until all vegetables are soft.
- Coarsely chop chestnuts and add to pot along with finely-chopped basil and parsley. Add lentils and vegetable stock. Allow to simmer uncovered for 10 mins.
- To the pot add crushed tomatoes, tomato passata, tomato paste and sugar. Simmer for approximately one hour. Season to taste and serve with freshly cooked pasta.
- Season to taste and serve with freshly cooked pasta.
Tips
A plant-based alternative to traditional minced meat spaghetti sauce, made hearty with the rich flavour and texture of chestnuts.Credit
Recipe courtesy of Chestnuts Australia (https://www.chestnutsaustralia.com.au/)| Nutrients per serve | |
| Energy | 1,749kJ |
| Protein | 12g |
| Fat | 9g |
| Saturated fat | 1g |
| Carbohydrate | 61g |
| Sugars | 19g |
| Dietary fibre | 21g |
| Sodium | 866mg |
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