Quinoa Spaghetti Bolognese

Wednesday, January 18, 2017

I am a huge lover of Italian food, pasta in particular. I experiment with all kinds of different variations of pasta and pasta sauces, you could probably already call it a hobby. Lately, I have been on a mission to find the best vegan Bolognese. I have found quite a few good ones, two of which are incredibly delicious; in this post, I will share one of those two.

Quinoa Spaghetti Bolognese with Avocado Cream (vegan)
Serves 4

1 pack of spaghetti (about 500g)
3/4 cups of red quinoa
1 1/2 cups of water
2 tins of tomatoes (400g each)
3 large tomatoes
1/3 of a soup cube
1 small/medium onion
2 avocados
1 lime
olive oil
garlic powder
sweet pepper powder
herbs (I like to use a mixture of basil, coriander, marjoram and thyme)
salt and pepper

  1. First, prepare to quinoa. Put it together with the water into pan over medium heat. Crumble the soup cube into the water, add a bit of garlic powder and little salt, and wait until it stars to boil. Turn down the heat very low and let it cook for about 15 minutes, or as long as it takes for all of the water to be absorbed. Then, set it aside.
  2. While the quinoa is in the making, chop the onion and throw it in a pan with olive oil and one to two teaspoons of sugar. Fry it over medium heat until nice and done, then add the chopped tomatoes. Wait again until the tomatoes get soft and add the tinned tomatoes. Add a few more tablespoons of olive oil, about two teaspoons of sugar, a pinch of garlic- and sweet pepper powder, a good amount of the herb mixture and finally season with salt and pepper to your liking.
  3. Leave the tomato sauce on low heat until the quinoa is done. Once all of the water from the quinoa has been absorbed, fluff it up with a fork and add to the sauce. Stir well and let it cook over medium heat for a good 10 minutes (at least); the longer, the better.
  4. Meanwhile, bring a large pot of salt water to boil, add your spaghetti and let them cook until they are al dente.
  5. Serving tip: Mash up the avocados and add lime juice, alive oil and salt. Put on top of your spaghetti Bolognese. 
  6. Enjoy.

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