Spaghetti with Plant-Based Chicken Bolognaise

INGREDIENTS

• 1 Packet Blue Tribe Plant-Based Chicken Keema
• 1 Packet Dry Spaghetti
• ½ Cup Onion minced
• ¼ Cup Carrot minced
• 1 celery stick
• 3 Cloves Garlic minced
• 400 gm Tomato Puree
• ½ Cup Mushrooms sliced
• 1 tbsp Dried Oregano
• 2 tbsp Fresh Basil chopped
• Salt
• Black Pepper
• 1 Tbsp Olive Oil

METHOD

• 1. Defrost the BTPB Chicken Keema
• 2. Cook the Spaghetti as per instructions on the box (Reserve a cup of the pasta water for cooking)
• 3. Heat the oil in a frying pan and cook the vegetables until soft and translucent
• 4. Add the tomato puree and cook for 5 minutes,
• 5. Add the pasta water, mushrooms, oregano, basil, salt, pepper and chicken keema.
• Bring to a simmer and cook for 30 mins on a low flame.
• 6. Serve the sauce tossed with the spaghetti and sprinkle some vegan parmesan cheese and fresh basil at the time of serving