Tasty Chinese-Style Bolognese Pasta
Ingredients
- 200g uncooked spaghetti or other pasta of choice
- 2 cloves garlic, minced
- 1 small onion, diced
- Chopped leeks, plus more for garnishing (optional)
- 1 small red bell pepper, diced (optional)
- 2 tbsp sesame oil
- Pinch of salt, or to taste
- 1 cup rehydrated TVP (textured vegetable protein), can be subbed with cooked lentils or minced mushrooms
- Sesame seeds, for topping
Sauce
- 1/4 cup soy sauce
- 1 cup water
- 1 1/2 tbsp hoisin sauce (see blog post for sub recommendations)
- 3 tbsp sugar, adjust according to desired sweetness
- 1 tbsp sesame oil
- 2 tsp sriracha, adjust according to desired spice (optional)
- 1/4 tsp pepper
- 1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry
Preparation
Mix all the sauce ingredients in a bowl, except the cornstarch slurry and feel free to adjust seasoning depending on desired taste then set aside.
Heat a pot with water and cook pasta until chewy or al dente.
While pasta is cooking, heat a pan and add 2 tbsp sesame oil then once hot, sauté the onion and leeks if using before adding garlic and bell peppers if using and sauté until tender.
Add the TVP, lentils, or mushrooms and sauté for 2-3 minutes.
Pour in the sauce and leave to simmer over medium heat.
Once the sauce boils, add the cornstarch slurry and continuously mix until the sauce starts to thicken.
Add the spaghetti and cook until it has absorbed some of the sauce then season with a pinch of salt or more as needed, mix and turn off heat.
Top with some leeks and sesame seeds if desired and enjoy while hot.
