NUTRITION

SERVINGS

INGREDIENTS

1 cup Soya mince

1 oz Whole wheat pappardelle

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Carrot

0.25 cup Celery

0.5 cup Tomato puree

0.5 cup Vegetable broth

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

PREPARATION

• 1

  Place the dry soya mince in a small bowl and pour the vegetable broth over it; let it sit for 10 minutes until the liquid is absorbed.

• 2

  Bring a large pot of salted water to a boil and cook the whole wheat pappardelle according to the package directions until al dente.

• 3

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 4

  Add the diced onion, carrot, and celery to the skillet, sautéing for 5-7 minutes until the vegetables are tender.

• 5

  Stir in the minced garlic and cook for another minute until fragrant.

• 6

  Add the rehydrated soya mince, tomato puree, dried oregano, sea salt, and black pepper to the skillet.

• 7

  Reduce the heat and simmer the sauce for 10 minutes, allowing the flavors to meld together.

• 8

  Drain the pasta and toss it directly into the skillet with the bolognese sauce.

• 9

  Serve warm, sprinkled with nutritional yeast for a cheesy, savory finish.