Happy Sunday Loves! I’m seriously working on reducing the amount of time I spend…
Happy Sunday Loves! I’m seriously working on reducing the amount of time I spend on social media, and so far it’s working. My screen time is down 7% from last week…yasss ?? If you’re a creator like myself, you’ll understand how draining? this platform can sometimes be. It doesn’t help when engagement is poor, and you feel like hardly anyone appreciates your content. I keep posting for those of you who engage no matter what – thank you so much!??
~
This plate…My initial thought was to cook chilli with rice, but five minutes into cooking, I decided I wanted a bolognese-type sauce to go with linguine pasta instead. I used the plant-based mince I received from Sainsbury’s last week to make this sauce. I’d already prepped the kidney beans for the chilli, so I decided to throw it in. You can leave it out if you wish, but here’s the recipe {Serves 2}.
~
⅓ pack Naturli plant-based mince
200g chopped tomatoes
½ red chilli
1 small shallot, finely chopped
120g cooked kidney beans
1 large garlic clove, finely chopped
1 large red pepper, deseeded and roughly chopped
1 tbsp tomato paste
100g cherry tomatoes
1/2 tsp oregano
1/2 tsp thyme
1 small bay leaf
1 vegetable stock cube
Linguine pasta, to serve
~
{1✨}Put tin chopped tomatoes and red pepper in a food processor and blend into a smooth purée then set-aside. {2✨}Heat a non-stick pan with or without one tablespoon of oil over medium heat. Once warm, fry the mince for 6 minutes until browned then transfer into a bowl and set aside. {3✨}Heat a splash of water or one tablespoon of oil in medium saucepan over medium heat. Add shallots and cook/fry for 2 minutes until softened then add the garlic, fry for around one minute without burning it. {4✨}Add the blended tomato purée and the paste and cook for 25 minutes or until the tartness of the tomato disappears. Taste to check. {5✨}Add the mince, oregano, kidney beans, thyme, vegetable stock cube, cherry tomatoes and bay leaf with a small splash of water (approximately 150ml). Bring to the boil then cook on a simmer for around 15 minutes. Adjust seasoning with salt and black pepper if needed. {6✨}Serve over linguine, sprinkle with chilli flakes, vegan parmesan and herbs.
