This is such a delicious, wholesome meal that would be great to serve up for a date night or family dinner. It’s packed with veggies and a great plant based alternative to a classic bolognese. Pasta was one of my favourite childhood meals and is so warming and comforting during the chilly evenings.
Balsamic Infused Mushroom Bolognese
The balsamic vinegar really helps to enrich the flavours from the tomatoes and adds a delicious kick of vibrance to the sauce!
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 250g chestnut mushrooms
- 1 small red onion
- 2 cloves garlic
- Italian seasoning
- 1 tbsp Filippo Berio Gran Cru Balsamic Vinegar, for drizzling
- Filippo Berio 100% Italian Extra Virgin Olive Oil, for greasing
- Salt and pepper to taste
- 1 - 2 large golden beetroot (depending on how many people you’re cooking for- if 3 or more you’ll need 2 beets)
- 2 - 4 small servings of spaghetti
Heat a drizzle of olive oil in a pan over a medium heat and allow the pan to warm through.
Meanwhile, in a food processor finely chop the onion and garlic and add these into the pan once it’s nice and hot. Sauté until softened and fragrant.
In your food processor finely chop the mushrooms to create a ‘mince’ like texture and add these into the pan also. Sprinkle in a dash of Italian Seasoning and continue to cook the mushrooms.
Pour in the tinned tomatoes and 1/2 can of water, tomato puree, balsamic vinegar and an a pinch of sea salt and pepper. Reduce this to a simmer and allow to cook for around 40 minutes.
Cook the spaghetti according to the instructions on the pack and spiralize the beetroot.
Once the pasta is cooked, drain the water, leaving a small amount behind and toss the spaghetti and beetroot noodles together. Serve with a generous dollop of the sauce and dig in!