Gluten-free Vegan Spaghetti Bolognese with Sundried Tomato & Basil Patties

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. 

Buon Appetito!

Difficulty Level: Easy

Total time: 25 mins (or faster if you are really hungry!)

Meals served: 2 

Ingredients

Bolognese Sauce

• 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

Pasta

• Ceres Organics Gluten-free Quinoa Rice Spaghetti                   100g
• Pot of hot water                                                                           2 L

 Garnish

• Fresh Basil leaves 3-4 sprigs

Method

1. In a frying pan, heat up oil at medium heat. Add fine chopped brown onion, garlic, and celery (optional). Stir and cook till brown. 
2. 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.
3. 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.
4. 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.
5. 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. 
6. 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.