Spaghetti, Soya Mince & Mushroom

Spaghetti is a staple food in Italian cuisine and is believed to have originated from China. It was Marco Polo who introduced spaghetti to Italy during the 13th century.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Spaghetti, Soya Mince & Mushroom

Cooking Method: Boiling, Frying Cuisine: Italian Courses: Dinner, Main Dish, Pasta Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1960

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Spaghetti
• 200 gram Soya Mince
• 200 gram Mushrooms
• 2 cloves Garlic
• 1 medium Onion
• 2 tablespoon Olive Oil
• 1 cup Tomato Sauce
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 20 gram Fresh Parsley

Instructions

1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until onion is translucent.
3. Add sliced mushrooms and cook until they release their moisture and become tender.
4. Add soya mince and stir well. Cook for a few minutes to allow the flavors to combine.
5. Pour in tomato sauce and season with dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes.
6. Add cooked spaghetti to the sauce and toss until well coated.
7. Remove from heat and let it rest for 5 minutes.
8. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 490kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 72g24%

Sugars 8g

Protein 24g48%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.