Note: This is a guest post from Amira Azimi of Top 8 Free Eats.
Full of flavor. Filling. Healthy. Vegan. Gluten-Free. Soy-Free. Nut-Free. What’s not to love about this sauce?
Bolognese sauce is a delicious balance of herbs and tomatoes and just the right kick of red wine. It is traditionally served with ground meat but thanks to some protein filled quinoa and a little olive oil, this dish can be transformed in to a delicious vegan, plant- based meal for your family.
Choosing the right Gluten Free Pasta
Everyone is sure to enjoy- you cannot go wrong with Bolognese. It’s delicious and hearty and when served over the right pasta, completely plant-based, top 8 free and gluten-free. I prefer the pastas from GoGo Quinoa. They are made from rice and quinoa and do not clump like others do when cooked. If directions are followed, the result is a nice textured, smooth pasta that goes perfectly with this sauce.
Removing the Top 8 Allergens from Your Cooking
Whether vegan, health conscious or a food allergy family, the traditional version of Bolognese with beef, dairy, or sometimes nuts or gluten can be off limits. Luckily, thanks to the high protein, meaty texture of quinoa, all of these allergens can be substituted without compromising taste. And it’s so very good for you. Filled with plant-based proteins, fibre, nutrients and vitamins, you will feel good giving this dinner to your family.
The Best Top 8 Free Bolognese Pasta Recipe
Below is an allergy-friendly, vegan version of everyone’s favourite pasta sauce using the Organic Quinoa Royal (Red and White) quinoa from GoGo Quinoa. Make this for your next meal and you won’t be disappointed!
You will Need the following ingredients:
- 3 tablespoons olive oil 1 cup uncooked quinoa, rinsed
- 3 cloves garlic minced 1⁄2 cup washed whole basil l eaves 1 tablespoon dried oregano
- 1 tablespoon dried parsley 1 cup dry red wine 4 cups plain tomato sauce juice from 1 lemon
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 2 large tomatoes chopped
- Your pasta of choice
- Preheat oven to 400 degrees.
- Prepare quinoa according to package instructions and set aside to cool for a few minutes.
- Pour 1 tablespoon onto a flat baking sheet and make sure it coats entire surface.
- Scoop cooked quinoa out onto the pan over olive oil and pat down, spread out until approximately 1⁄2 inch thick. Bake at 400 degrees for 20 minutes. Remove from oven.
- While quinoa is baking, heat remaining olive oil in a large frying pan. Add minced garlic and stir for one minute. Place basil leaves into pan and stir allowing to wilt. Sprinkle dried oregano and parsley over pan. Add one cup of red wine, while stirring herbs. Pour tomato sauce into pan slowly. Squeeze lemon juice into sauce. Stir well and allow to reach a low simmer. Add salt and pepper, then chopped tomatoes. Stir and allow to simmer for 10 minutes until tomatoes are soft.
- Remove quinoa from pan using a spatula and add to sauce. It will be slightly clumpy (which you want). Stir into sauce well using a wooden spoon and cover with a lid.
- Allow to simmer for 15 minutes.
- While this sauce is cooking, prepare your pasta.
- Serve immediately over al dente pasta. Enjoy!
You can read more about some of my recipes and thoughts on food, allergies, and motherhood at www.top8freeeats.com.