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Home > Vitafriendspku > Recipes > Spaghetti Bolognese
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Spaghetti Bolognese

  • RECIPE MAKES: 2 Portions
  • PREP TIME: 10 Minutes
  • COOK TIME: 30 Minutes

Step 1

Heat oil in a large saucepan over a medium-high heat. Add butternut squash, onions, mixed peppers, mushrooms, celery, garlic, cherry tomatoes and tomato puree sauté 5 minutes, or until vegetables begin to brown.

Step 2

Mix in basil and oregano and cook for 1 minute.

Step 3

Then add tinned tomatoes and vegetable stock and stir.

Step 4

Let mixture simmer without boiling until sauce has reduced down. This will take about 10 minutes.

Step 5

While sauce is cooking, boil 300mls of water in a separate pan.

Step 6

Stir in the pasta and cook for 10-12 minutes.

Step 7

Once cooked, drain off excess water and divide into 2 portions, then top with bolognese sauce.

Step 8

To serve top with grated Violife prosociano.

This recipe has been specifically designed for a low protein diet.

Refer to labels for allergen and other product information.

Calories and exchanges are calculated per portion.

LLW, a guide to healthy PKU living.

  • 5ml Vegetable oil
  • 100g Butternut squash, peeled and diced
  • 50g Onions, thinly sliced
  • 50g Mixed peppers, sliced
  • 100g Mushrooms, sliced
  • 50g Celery, thinly chopped
  • 1 Garlic clove, crushed
  • 30g Cherry tomatoes, halved
  • 2tsp Tomato puree
  • 1tsp Dried basil
  • 1tsp Dried oregano
  • 100g Tinned chopped tomatoes
  • 100ml Vegetable stock
  • 10g Violife Prosociano, grated
  • Cooking the Pasta:
  • 90g Low protein pasta
  • 300ml Hot water