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Balsamic Infused Mushroom Bolognese

by Charlotte Roberts
on 13th February 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

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

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The balsamic vinegar really helps to enrich the flavours from the tomatoes and adds a delicious kick of vibrance to the sauce!

Ingredients

Balsamic Infused Mushroom Bolognese
Prep Time
Serves
4

Instructions

  1. Heat a drizzle of olive oil in a pan over a medium heat and allow the pan to warm through.

  2. 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.

  3. 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.

  4. 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.

  5. Cook the spaghetti according to the instructions on the pack and spiralize the beetroot.

  6. 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!

Charlotte Roberts

Cooking and being in the kitchen was always something that I loved, after always helping and watching my mum cook as a child. Fitness is a huge part of my life, so making sure that I fuel my body with healthy, nourishing foods goes hand in hand with that. I started to create healthy alternatives to my favourite dishes and loved sharing my photos and recipes on social media just as a hobby. After a while I decided to set up my blog, which was my place to really get creative and write and share whatever I wanted.
Read more posts by Charlotte Roberts