High-Protein LIVIVA Keto Fettuccine with Bolognese Sauce
This dish is hearty, protein-packed, and has a homemade Italian touch. Making dinner healthy and easy by doctoring up jarred sauce!
Ingredients:
- LIVIVA Keto Fettuccine (Pea Protein, Mulberry, Konjac) 225g package
- Olive Oil – 1 tablespoon
- Butter – Thin slice off the front of a brick
- Yellow Onion – 1 medium, finely chopped
- Garlic – 2 large cloves, minced
- Veggie Ground (or lean ground beef if not plant-based) – 1 package
- Garlic Powder – 1/4 teaspoon
- Dried Basil – 1/4 teaspoon
- 1 Jar Pasta Sauce – (Garlic & Herb)
- Red Wine (Pinot Noir) – about 1 inch in the jar for rinsin remainder of sauce
- Fresh Parsley – 1 handful, chopped
- plant-based Parmesan Cheese – Grated
Instructions:
1. Prepare Sauce Base:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, sauté until softened and golden brown, about 3-5 minutes.
2. Add a thin slice of butter and stir until melted and incorporated.
3. Cook Veggie Ground: Add the veggie ground (or ground beef if using), breaking it up as it cooks. Sauté until browned and slightly crispy, about 5-7 minutes.
4. Sprinkle garlic powder and dried basil over the ground, stirring to combine.
5. Add Pasta Sauce & Wine: Pour in the jarred pasta sauce and stir to blend with the ground mixture.
Pour a splash of red wine (about 1 inch in the pasta jar) into the jar, shake, and add it to the pot. This helps use up all the sauce and adds flavour.
Let the sauce simmer on low, stirring occasionally until it begins to thicken, around 15-20 minutes.
6. Cook the Keto Fettuccine:
In a separate pot, bring water a small pinch of salt and dash of olive oil to a boil. Add the LIVIVA Keto Fettuccine, cooking for about 3 minutes al dente. Drain, return to the pot, and toss with a drizzle of olive oil to prevent sticking.
7. Combine Fettuccine with Sauce: Add the fresh parsley to the simmering sauce to cut acidity and add freshness. Use tongs to transfer the fettuccine into the sauce. Lift and fold the noodles gently, fully coating them in the sauce.
8. Serve: Garnish with grated parmesan and a sprig of parsley.
