Cook Healthy Meatless Boulognese Spaghetti

Edited by Rafah Perlado, Robbi, Lynn, Eng and 1 other

RafahPerlado bpasta 1.jpg

Spaghetti Bolognese is one of the the most tempting dishes that you can find.

This one has a nice twist in that it is a healthy meatless Bolognese recipe that is designed for those who are health conscious, or even the person who is practicing a vegan or a vegetarian lifestyle.

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Ingredients

RafahPerlado bolognese.jpg
  1. 1
    1 kilo spaghetti pasta
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  2. 2
    2 bulbs of medium red onion, minced
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  3. 3
    6 cloves of garlic, minced
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  4. 4
    1 big can Veg-e-Burger
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  5. 5
    1 big can button mushrooms, sliced into desired thickness
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  6. 6
    1 large bottle Bolognese sauce (any brand you prefer)
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  7. 7
    1 200 grams sachet or can tomato paste
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  8. 8
    Olive oil for sauteing and cooking the pasta
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  9. 9
    Salt and pepper to taste
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  10. 10
    White sugar, to balance the flavor
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  11. 11
    Grated cheese (any variety you prefer)
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  12. 12
    Fresh basil (optional)
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Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this dish. You can always change things according to your liking.

Procedures

Pasta:

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  1. 1
    Boil generous amount of water in a pot.
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  2. 2
    Add about 2/4 cup of olive oil.
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  3. 3
    Add 2 tablespoons of salt or more
    .
    Note: Salt will give the pasta its flavor, so don't hold back.
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  4. 4
    Drop the pasta and continue stirring until al dente.
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  5. 5
    Drain, but don't rinse with cold water.
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How to Determine 'Al Dente'

  • Get a strand of the pasta and throw it on a vertical marble or polished surface. If it sticks and doesn't drop, it is already cooked to perfection.
  • You can also taste it. If it's firm but chewy, it is al dente.
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Sauce:

  1. 1
    In a pot, heat olive oil and saute onion first before garlic for a minute.
    RafahPerlado onion.jpg
    RafahPerlado garlic.jpg
    Note:Garlic burns easily so it is better to cook the onion first when sauteing
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  2. 2
    Add the Veg-e-Burger and cook until the Veg-e-Burger changes color to light brown, which should take about 5 to 6 minutes.
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  3. 3
    Then add in the sliced button mushrooms
    .
    Cook for another 1 to 2 minutes.
    RafahPerlado slice.jpg
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  4. 4
    Add in the store-bought Bolognese sauce
    .
    Note:Put 1/4 cup of water in the Bolognese bottle to get all the flavors left, then add in the cooking sauce
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  5. 5
    Add the tomato paste.
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  6. 6
    Simmer for another 10 minutes.
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  7. 7
    Add salt and pepper to taste.
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  8. 8
    If it tastes too sour for your liking, you can always add white sugar to balance the taste.
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Plating

  • You can combine all the sauces with the pasta if you want to, or you can just serve it separately.
  • Top each serving with grated cheese of your choice and fresh basil (optional).
  • Serve while hot.
  • You can also prepare garlic bread to go with this dish.
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Garlic Bread

RafahPerlado bread.jpg
  • Finely grate or puree a good amount of peeled garlic.
  • Add butter (room temperature).
  • You may also add finely chopped parsley (optional).
  • Combine with a fork until well blended.
  • Spread on a bread of your choice.
  • Toast until golden brown.

Referencing this Article

If you need to reference this article in your work, you can copy-paste the following depending on your required format:

APA (American Psychological Association)
Cook Healthy Meatless Boulognese Spaghetti. (2015). In VisiHow. Retrieved May 24, 2017, from http://visihow.com/Cook_Healthy_Meatless_Boulognese_Spaghetti

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MLA (Modern Language Association) "Cook Healthy Meatless Boulognese Spaghetti." VisiHow, visihow.com/Cook_Healthy_Meatless_Boulognese_Spaghetti Accessed 24 May 2017.

Chicago / Turabian VisiHow.com. "Cook Healthy Meatless Boulognese Spaghetti." Accessed May 24, 2017. http://visihow.com/Cook_Healthy_Meatless_Boulognese_Spaghetti.

If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.

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Article Info

Categories : Cooking

Recent edits by: Eng, Lynn, Robbi

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