Vegan tuna gives this easy macaroni Bolognese all the flavour and texture you want from a comforting pasta dish, while keeping the recipe completely plant-based. This is one of those simple pasta recipes that works for the whole family: quick to prepare, satisfying and made with everyday ingredients.
Ingredients for 2 people:
- 1 tin of GREENTUNA vegan tuna
- 200 g wholewheat macaroni
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 300 g tomato sauce
- Salt, black pepper and dried oregano, to taste
- Olive oil
METHOD:
Cook the pasta:
- Bring a large saucepan of salted water to the boil. Add the wholewheat macaroni and cook according to the packet instructions until al dente. Drain well and set aside while you finish the sauce.
Make the Bolognese-style sauce:
- Heat a little olive oil in a large frying pan over a medium heat. Add the chopped onion and cook gently until soft and translucent.
- Add the grated carrot and cook for a few more minutes, until it begins to soften.
- Pour in the tomato sauce, add the dried oregano and season with salt and black pepper to taste.
- Leave the sauce to simmer for around 3 minutes, stirring occasionally, until it has thickened slightly.
- Just before taking the pan off the heat, add half the tin of GREENTUNA vegan tuna and stir gently through the sauce.
Combine and serve:
- Divide the cooked macaroni between two plates. Spoon half of the Bolognese-style sauce over each portion, then divide the remaining GREENTUNA between the two plates and add it on top.
- Finish with a little dried oregano and serve hot.
And that is it: a simple bowl of wholewheat macaroni with a rich tomato and vegetable sauce and GREENTUNA vegan tuna. It is an easy option for lunch or dinner when you want a plant-based meal that is quick to prepare and naturally rich in protein.
