GRATE BOLOGNESE

"No knives needed for this delicious bolognese recipe, all you need is a grater! This recipe is seriously tasty, and you don’t have to go to GRATE lengths to make this at home."

Ingredients

For the sauce:

• 100g smoked tofu

• 200g chestnut mushrooms

• 2 medium tomatoes

• 1 large garlic clove

• 2 tbsp olive oil

• 2 tbsp plant-based tomato pesto

• 1 tbsp nutritional yeast

Serves 2

11.9 miles better per portion

• 1x 400g can of chopped tomatoes

• 1 tsp Henderson’s Relish

• 2 tsp gravy browning

• Salt, pepper and sugar to taste

For the pasta:

• 250g rigatoni pasta

• Basil leaves (for garnish)

• Olive oil (to drizzle)

• Nooch (nutritional yeast)

Before You Start

• Large pan

• Grater

• Colander

Method

Prepare the ingredients

Coarsely grate the tofu and mushrooms, transfer to a bowl and rinse the grater. Coarsely grate the tomatoes. Peel and finely grate the garlic clove.

Prepare the sauce

Warm the oil over medium high heat. Add the grated tofu and mushrooms to the pan and stir for 5-6 minutes. Add the garlic and stir for 1 minute. Add the tomatoes and stir for 2 minutes. Add the pesto and nutritional yeast and stir for 1 minute. Add the chopped tomatoes, stir to combine, reduce the heat and simmer for 3-4 minutes. Add the Henderson’s Relish and gravy browning, stir to combine, taste and season with salt, pepper and sugar. Reduce the heat to a very low simmer and leave the pan to one side to let the flavours develop.

Prepare the pasta

Cook the pasta in a large saucepan of boiling salted water according to the package instructions (approx 10-13 minutes).

Finish and serve

Add a ladle of pasta water to the sauce and stir to loosen. Finely shred the basil leaves. Drain the pasta with a colander, quickly transfer the pasta to the sauce and fold to combine. Spoon the pasta into bowls. Season with a sprinkle of nooch, salt and pepper, drizzle over a little olive oil, garnish with basil leaves and serve immediately.

68.6% less emissions than a Beef Bolognese.

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