The best VEGAN Pasta Bolognese to satisfy your cravings! WITH CASHEW PARMESAN

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor while crushed tomatoes are often more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for sautéing.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Button mushrooms are often less expensive and provide a similar texture.

spaghetti

🥗Healthier: whole wheat spaghetti

💰Cheaper: pasta

Regular pasta is usually cheaper than whole grain options.

Start by chopping onions and minced carrots.

Heat virgin olive oil in a large pan.

Add chopped onions and grill until golden brown.

Add minced carrots and chopped fennel; cook until caramelized.

Add a pinch of salt and pepper to the veggies.

Pour in kava and let the alcohol evaporate for about 5-10 minutes.

Check if the vegetables are sticking to the bottom; if not, proceed.

Add pea protein mince meat and break it up, mixing it with the veggies.

Cook the pea protein for a few minutes to incorporate flavors.

Add passata tomato to the pan and clean the bottle with water to add more liquid.

Add more salt and reduce the heat to medium-low.

Prepare cashew parmesan by blending cashews, garlic powder, dried rosemary, salt, and nutritional yeast flakes until it forms a powder.

Taste the cashew parmesan to check for flavor.

Put the cashew parmesan in a container and store it in the fridge for up to one month.

Once the sauce has reduced and flavors are incorporated, turn off the heat.

Boil the capellini according to package instructions.

Combine the cooked capellini with the sauce in the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens