Spaghetti squash stuffed with vegan mushroom bolognese | Lena Pfetzer @lenaliciously | Pomi Italia
Wash and dry the pumpkin, cut in half lengthwise and remove the seeds with a spoon. Place on a baking tray with the cut side facing upwards and brush…
Ingredients
- Carrot 1
- Celery 80 gr
- Chilli flakes 1/2 tsp
- Clove of garlic 1
- Fresh parsley 2-3 tbsp
- Fresh parsley 2 tbsp
- Mushrooms 150 gr
- Olive oil 1 tbsp
- Onion 1
- Panko breadcrumbs 1 tbsp
- Paprika powder 1 tsp
- Pomìto tomato paste 1 tsp
- Rosemary 1 sprig
- Salt, Pepper 120ml
- Vegan processed cheese or cheese sauce 50 gr
- Water/vegetable stock
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