When you are craving Italian for dinner but have no time to cook, try Spaghetti Bolognese a la Amino Mantra. With our fragrant Sundried Tomato & Basil Plant patties, you can easily whip up finger-licking Bolognese sauce in no time. Minimal prep and quick to make, this recipe will soon become your family favourite.
Difficulty Level: Easy
Total time: 25 mins (or faster if you are really hungry!)
Meals served: 2
- Amino Mantra Sundried Tomato & Basil Plant Patties 2 patties
- Brown Onion, fine chopped 100g
- Garlic Cloves, fine chopped 20g
- Celery stalk, fine chopped (optional) 50g
- Cooking oil (Any of your choice) 1 Tbsp
- Tomatoes chopped, canned 2 x 400g cans
- Pink Himalayan Salt (or regular salt) to taste
- Crushed Black Peppercorns to taste
- Water 1 cup
- Ceres Organics Gluten-free Quinoa Rice Spaghetti 100g
- Pot of hot water 2 L
- Fresh Basil leaves 3-4 sprigs
- In a frying pan, heat up oil at medium heat. Add fine chopped brown onion, garlic, and celery (optional). Stir and cook till brown.
- In a bowl, crumble AM Sundried Tomato & Basil plant patties into small pieces with your fingers. Add the crumbled patties to the fry pan and cook until light brown.
- Add 2 cans of chopped tomatoes. Stir until everything is evenly mixed throughout and reduce the heat. Cover with lid and let the sauce simmer gently.
- As the sauce reduces and thickens, taste it. Only season the sauce with salt & pepper once the sauce is ready. If you season at the very start, chances are that sauce will taste a bit salty once it reduces and thickens. Add hot water if required to adjust the consistency if the sauce is too thick.
- In a separate pot, bring 2 litres of water to a boil. Add 100gms of Gluten-free Quinoa Rice Spaghetti. Stir gently to ensure it does not settle at the bottom, stick and burn. Cook for 13-15 mins until “al dente” or as per instructions on the pack. Drain the spaghetti.
- In 2 bowls or pasta plates, portion spaghetti evenly. Generously spoon the AM Sundried Tomato & Basil bolognese sauce on top of spaghetti. Garnish with freshly torn Basil leaves. Serve piping hot.