This was supposed to be a Vegetarian Spaghetti Bolognese but I wanted to add some ground turkey since I think my family is not ready to completely eat spaghetti without meat just yet. The turkey and minced Portobello mushrooms served as a great substitute for red meat (finely mincing the mushrooms gives them an appearance and texture similar to ground meat). I also used low-sodium pasta sauce, Stevia (as sugar substitute) , and whole wheat spaghetti.
I must say it turned out well! I'm all for yummy and healthy recipes!
Pesce-Pollatarian Spaghetti Bolognese
*This recipe was adapted from The Kitchen Diva's Vegetarian Spaghetti Bolognese.
1/2 lb. ground turkey
1 tbsp. olive oil
1 onion, peeled and diced
5 cloves garlic, peeled and minced
2 large Portobello mushrooms, cleaned, stems removed and caps finely minced
1 large zuxxhini, washed, ends removed, and diced
1 tbsp. vegetarian Worcestershire sauce
1 tsp. salt
2 tsp. ground black pepper
2 tbsp. Italian seasoning
pinch of nutmeg
pinch of cayenne pepper
3/4 jar low-sodium pasta sauce
2 tbsp. mild salsa
1/2 tsp. sugar substitute
16. oz whole wheat spaghetti
1. Fill a large stockpot with water. Bring water to a rolling boil. Cook the spaghetti according to the package directions. Drain.
2. While the water is boiling, heat olive oil in a large skillet over medium heat. Brown garlic and add onions. Cook until onions become transparent.
3. Add ground turkey, salt, black pepper, Italian seasoning, nutmeg, and cayenne. Cook until meat is no longer pink. About 3 minutes.
4. Add mild salsa, pasta sauce, and sugar substitute. Mix well.
5. Reduce heat to low and simmer for 15 to 20 minutes. Add more salt and/or pepper to taste.
6. Spoon the bolognese sauce over on the cooked pasta and sprinkle with parmesan cheese. Serve with whole wheat garlic bread.
- What do you usually eat when you carbo-load for a long run?