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Pasta with Vegan Bolognese Sauce

February 19, 2018

This week, we came out with a Vegan Tofu Chorizo and promised to share two recipes to make with it. Talk about versatile.

Here's the first of two: Pasta with Vegan Bolognese Sauce. It's hearty and absolutely delicious! 

This bolognese sauce uses our Vegan Tofu Chorizo as a base with some added bell peppers, olives, artichokes and sun dried tomatoes.. Adding vegetables to your tomato sauce is an excellent way to up the nutrition on standard pasta sauce. Other veggies that go great with pasta sauce are mushrooms, onions, carrots, zucchini etc. 

 

What is Bolognese Sauce? Traditionally, it is a slow cooked, meat-based sauce originating from Bologna in Italy. It includes various ingredients such as a mirepoix, white wine, milk and tomato concentrate and involves sweating, sautéing and braising - lots of technique! Our vegan bolognese is loosely based on this traditional recipe and our Vegan Tofu Chorizo serves as a 'beef ' substitute. 

 

Enjoy!

Pasta with Vegan Bolognese Sauce

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free

Yield: 4 servings
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min

 

INGREDIENTS: Pasta

2.5 cups (210g) uncooked penne (GF if desired) 

 

1 tsp (5mL) olive oil

1 small onion, thinly sliced

2 cloves garlic, minced

 

1 cup (200g) PUL vegan tofu chorizo (or store-bought vegan chorizo or mock minced meat)

1 red bell pepper, chopped 

3/4 cup (130g) pitted green olives 

1/2 cup (100g) oil-packed artichoke hearts, drained, quartered

1/3 cup (20g) oil-packed sun-dried tomatoes, drained, chopped

 

2 cups (500 g) tomato pasta sauce 

10 cherry tomatoes, whole or halved 

1 tsp (5g) dried oregano 

Salt and pepper to taste 

 

INGREDIENTS: Optional Garnish

1/4 cup (35g) roasted pine nuts

1/4 cup (6g) fresh basil

Fresh arugula

Thinly sliced scallions (green onions) 

 

Directions

  1. Cook pasta according to package directions. 

  2. In a large skillet on high, add the oil, onion and garlic and cook for two minutes. Add the vegan chorizo, bell pepper, olives, artichokes and sun-dried tomato and cook for another two minutes. Finally, add the pasta sauce, oregano, cherry tomatoes, salt and pepper. When hot and bubbling, remove from heat. 

  3. Top drained pasta with chorizo mixture. Garnish and enjoy!

Notes

  1. Variations: there are already mushrooms in our PUL vegan chorizo, but if you’d like you can add more mushrooms to this recipe. If so, add it after the onion and garlic and cook until the water evaporates, about 7 minutes. Add other spices of your choosing, such as dry basil or paprika powder. 

  2. Up the Nutrition: by using whole grain penne pasta, upping the fibre.

  3. Storage: store in an air-tight container in the fridge for up to 4 days.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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