By Mona Arndt
Vegan creamy Bolognese Pasta
7 steps
Prep:10minCook:15min
This recipe is inspired by the italian "Hüttennudeln" that are always available during skiing holidays. It is incredibly delicious and also super high in protein and satisfying! My family loves this recipe! ❤️
Updated at: Thu, 15 Feb 2024 18:08:06 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
51
High
Nutrition per serving
Calories773.2 kcal (39%)
Total Fat9.5 g (14%)
Carbs120.7 g (46%)
Sugars21.9 g (24%)
Protein57.2 g (114%)
Sodium579.8 mg (29%)
Fiber19.2 g (69%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel and finely chop onion and garlic. Clean mushrooms and slice them. Cut smoked tofu into small cubes (like bacon).
Step 2
Meanwhile, cook the pasta in salted water until al dente.
Step 3
In a pan, sauté onion, garlic, vegan minced meat, and smoked tofu in some oil until browned. Add tomato paste, salt, and pepper. Let it simmer briefly. If it gets too dry, add some water.
Step 4
Season with Italian herbs. Then add the mushrooms and sauté them as well.
Step 5
Next, pour 150ml of pasta water into a blender and blend it with the cashews until smooth. Add the blended cashew cream to the minced meat mixture along with the canned tomatoes. Finally, add the cooked pasta.
Step 6
Sprinkle with parsley and serve.
Step 7
I love this dish and hope you enjoy it as much ❤️
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