Spaghetti .... THE ultimate comfort dish! As far back as I can remember, this has always been the favorite meal when my mom or grandmother asked me what I wanted to eat. As we are in the middle of the harvest season, I thought I would share a really tasty sauce recipe with you!

Spaghetti Bolognese with Tahini

Makes 2 large portions

 

250g of dry gluten-free spaghetti
1 Spanish onion, diced
2 tbsp olive oil
3 gousses d'ail hachées
1 tsp fresh oregano, chopped
1 tsp chopped fresh basil
1 teaspoon of fresh thyme
1/2 tsp chopped sage
1 tsp chopped jalapeno pepper
Freshly ground pepper to taste
2 chopped carrots
3 chopped celery stalks
225g finely chopped tempeh
3 large tomatoes, chopped
3 tbsp nutritional yeast
3 tbsp of 100% natural sesame butter
1 punnet of cherry tomatoes, cut in half
2 cups of Brussels sprouts

 

Preparation

1. In a large skillet over medium-high heat, add olive oil, then sauté onions for about 5 minutes.
2. Add the garlic, herbs, carrots, celery and tempeh.
3. Sauté 2-3 minutes and add the tomatoes.
4. Bring to a boil.
5. Cover and let simmer over low heat for about 15 minutes, stirring 2 or 3 times.
6. Meanwhile, cook pasta according to package directions. Drain and set aside.
7. At the same time, steam the Brussels sprouts in a double boiler, until a fork easily pierces them.
8.  Check the sauce, once thickened, add the nutritional yeast and tahini. Add ground pepper to taste.
9. Divide the pasta between 2 large bowls, add the sauce, the bruxelle sprouts and the cherry tomatoes.
10. Enjoy!

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

 

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