Low-calorie spaghetti bolognese (vegan)

Low calorie
Vegan
Italian
Vegan spaghetti bolognese, and then also keto-friendly and lower-calorie. How is that possible? Konjac noodles! This is low-carb pasta without fat or gluten. It does taste different from traditional spaghetti and it looks transparent. But the bite is nice and the idea that you are eating pasta is definitely there. So you for a low-carb spaghetti bolognese, vegan spaghetti bolognese or even the fastest spaghetti bolognese recipe? This recipe has it all. Ideal!
DinnerPasta1-2 servings10 minutes preparation
Share:

This is what you need

Cherry tomatoes100 g
Red onion1 medium
Tomato sauce1 jar
Spinach100 g
Konjac tagliatelle1 pack

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Finely chop the red onion. Fry in a frying pan sprinkled with oil for 2-3 minutes.
  2. Cut the cherry tomatoes in half and add to the red onion after 1 minute.
  3. Add the vegan bolognese sauce and heat over medium heat.
  4. Drain the konjac spaghetti. Add to the tomato sauce and heat for about 2 minutes.
  5. Add the spinach at the last minute and stir until the spinach has just wilted.
  6. Divide over 1 or 2 plates.

Tip(s)

  • Garnish with vegan cheese or fresh parsley.