Veggie Bolognese Pasta

Enjoy a flavourful twist on a classic dish with this Veggie Bolognese Pasta. Made with Lotus Veggie Mix, this hearty and wholesome meal is perfect for a plant-based dinner that doesn’t skimp on taste.

Ingredients

• 1 cup Lotus Veggie Mix

• 250g pasta (spaghetti, penne, or your favourite type)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 1 can (400g) crushed tomatoes

• 2 tbsp tomato paste

• 1/2 cup vegetable stock or water

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp Lotus Nature’s Seasoning

• Salt and pepper to taste

• Fresh parsley or basil for garnish

Instructions

1. Rehydrate the Lotus Veggie Mix:

   • Soak Lotus Veggie Mix in warm water for 10 minutes.

   • Drain and set aside.

     
     

2. Cook the Pasta:

   • Cook pasta according to package directions. Drain and set aside.

     
     

3. Prepare the Sauce:

   • Heat olive oil in a skillet over medium heat.

   • Sauté onion, garlic, carrot, and celery until softened, about 5 minutes.

   • Add the rehydrated Lotus Veggie Mix and cook for another 2 minutes.

   • Stir in crushed tomatoes, tomato paste, vegetable stock, oregano, basil, Lotus Nature’s Seasoning, salt, and pepper.

   • Simmer on low heat for 15-20 minutes, stirring occasionally, until the sauce thickens.

     
     

4. Combine:

   • Toss the cooked pasta with the Bolognese sauce until well coated.

     
     

5. Serve:

   • Plate the pasta, garnish with fresh parsley or basil, and enjoy hot.

Tips!

• Add a sprinkle of parmesan or a plant-based cheese alternative for extra flavour.

• Make it gluten-free by using your favourite gluten-free pasta.

• Leftover sauce can be refrigerated for up to 3 days or frozen for later use.

Enjoy your Veggie Bolognese Pasta!