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Smokey Spaghetti Bolognese

Smokey Spaghetti Bolognese
Smokey Spaghetti Bolognese

When you’re working from home, it’s really easy to forget to take an adequate lunch break. Taking 45 minutes out of your day to prepare, cook and eat a nice healthy lunch is a good idea. Cooking is a cathartic exercise that will help you clear your mind and prepare you for a productive sprint in the afternoon. We’ve been cooking with smoked tofu a lot over recent months. It’s a great way to get a tasty burst of plant-based protein into your diet quickly. If you’ve never tried cooking with smoked tofu, we strongly recommend you should and this recipe is a great place to start.

Ingredients
Method

Before you start

Fine grater | Full kettle boiled | Deep frying pan with lid | Large pan | Tongs

Ingredients

  • 200g gluten-free spaghetti
  • 1 tbsp olive oil
  • 1 red onion
  • 1 clove garlic
  • 3 sun-dried tomatoes
  • 1 small bunch of basil
  • 100g smoked tofu
  • 10 cherry tomatoes
  • 1 tbsp vegan red pesto (optional)
  • 300g passata
  • 100g cavolo nero (or kale)
  • Salt, pepper and sugar to taste

To Serve

  • Rocket
  • Balsamic glaze
  • 1 tbsp pine nuts

Method

  1. 1.

    Prepare the ingredients | Peel, trim and finely dice the red onion | Peel and grate the garlic | Finely slice the sun-dried tomatoes | Pick the basil leaves and finely slice | Finely slice the basil stalk | Halve the cherry tomatoes | Destalk and finely slice the cavolo nero

  2. 2.

    Start the sauce | In a deep frying pan, warm the olive oil over medium heat | Add the red onion to the pan with a pinch of salt and stir for 3-4 minutes

  3. 3.

    Prepare the pasta | Put a large pan on the stove, fill with boiling water from the kettle, add a large pinch of salt, turn the heat up and bring the water to a rolling boil | Add the pasta and set a timer for 9 minutes (or according to package instructions)

  4. 4.

    Carry on with the sauce | Add the garlic, sun-dried tomatoes and basil stem to the pan and stir for 1 minute | Crumble the smoked tofu into the pan and stir for 1 minute | Add the cherry tomatoes and red pesto (if using) to the pan, stir to combine, put the lid on and leave to steam for 1 minute | Take the lid off the pan and stir to combine | Add the passata to the pan, stir to combine, turn the heat down and leave to simmer for 5 minutes, stirring occasionally to make sure the sauce doesn’t stick | Add the kale and basil to the pan and fold into the sauce for 1 minute | Taste the sauce and season to perfection with salt, pepper and a little sugar if the sauce is tart

  5. 5.

    Combine and serve | Take the pasta pan off the heat | Use tongs to transfer the pasta to the pan of sauce | Use the tongs to fold the pasta around in the sauce to coat | Use the tongs to twist the pasta onto serving plates | Spoon any sauce left in the pan over the plated pasta | Dress the plates with rocket, dress the rocket with balsamic vinegar and a sprinkle of pine nuts and serve immediately

  6. 6.

    Serves 2