Thai style Spaghetti Bolognese veg M

J for Jellyfish

A Bolognese with an Asian touch. This Bolognese is packed with flavour from the coconut milk, sambal oelek, soy sauce and fresh cilantro, and packed with vegetables.

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Prep time:

Cook time:

Total time:

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Spaghetti aglio et olio
Macaroni and cheese
Pasta Alfredo

INGREDIENTS

1/2 leek

2 cloves garlic, minced

300 g carrots, grated

300 g vegetarian mince (soy, quorn etc.)

2 Tbsp. oil

400 ml coconut milk

1 tsp. sambal oelek

2 Tbsp. light soy sauce

1 tsp. honey

salt

pepper

spaghetti or noodles

cilantro

peanuts

DIRECTIONS

1. Rinse the leek under running water, making sure you clean it from any dirt. Cut the leek into thin strips. Mince the garlic. Peel, rinse and grate carrots on the coarse side of a grater.


2. In a saucepan, heat the oil and fry the vegetarian mince a couple of minutes. Fry for just a couple of minutes, to avoid it getting dry.


3. Add leek, garlic and carrots and fry a couple of minutes.


4. Add coconut milk, sambal oelek, soy sauce and honey, and let simmer for 5 minutes.


5. Cook noodles or pasta accordingly to the instructions on the package.


6. Chop peanuts coarsely.


7. Serve the Thai Bolognese on plates with pasta, sprinkle some cilantro and crushed peanuts on top and enjoy!

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Image by Jeff King

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