Chinese Style Bolognese Pasta Dish
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 (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
- 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. Adjust seasoning depending on desired taste and 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. Once hot, sauté the onion and leeks if using.
Add garlic and bell peppers if using, then sauté until tender.
Add 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. Season with a pinch of salt or more as needed.
Mix well, then turn off heat. Top with leeks and sesame seeds if desired and enjoy while hot.
