Oil-Free Spaghetti Bolognese

Large pot; Large skillet; Wooden spoon; Knife; Cutting board; Measuring cups/spoons

10 minutes

40 minutes

Italian

Spaghetti, Bolognese, Oil-Free, Italian, Healthy

Main Course

Stovetop

Oil Free

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75g spaghetti

1/2 onion, finely chopped

1 garlic clove, minced

1/2 red pepper, diced

1/2 carrot, grated

150g mushrooms, sliced

2 tablespoons tomato paste

250ml vegetable stock

2 tablespoons fresh parsley leaves, chopped

Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the onion and garlic and cook for 3 minutes until softened. Add the red pepper and carrot and cook for another 3 minutes. Add the mushrooms and cook for 5 minutes until softened.

Stir in the tomato paste and vegetable stock and bring to a simmer. Simmer for 10 minutes until thickened slightly.

Add the cooked spaghetti to the sauce and stir to combine. Cook for another 5 minutes until heated through.

Remove from heat and stir in the parsley leaves before serving hot with your favorite sides or toppings!

Calories – 300; Fat – 0g; Carbohydrates – 50g; Protein – 15g

This oil-free Spaghetti Bolognese is an easy yet delicious way to enjoy a classic Italian dish without all of the added fat! It’s packed with vegetables for added nutrition and flavor while still being light on calories! Perfect for any night of the week!

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Italian cuisine varies greatly by region, and there are distinct culinary traditions in each area.