High Protein Spaghetti Bolognese

Ready in 20 minutes | Serves 2

Sometimes you don't want a clever swap – you want spaghetti bolognese. This is that, and all the good stuff: a rich tomato and beef ragù over Allmighty Soy Spaghetti. All the comfort of the original, with the macros of a high-protein meal.

Ingredients

• 1/2 box Allmighty Soy Spaghetti (100g)
• 200g lean ground beef
• 1 cup tomato sauce (passata or your favourite jarred sauce)
• A handful of cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional: fresh basil, grated parmesan, a pinch of chilli flakes

Method

1. Bring a pot of well-salted water to the boil. Add the soy spaghetti and cook for 4 minutes, then drain, reserving a cup of the pasta water.
2. Meanwhile, heat the olive oil in a pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
3. Add the ground beef, breaking it up as it browns. Season with salt and pepper.
4. Stir in the cherry tomatoes and cook for 2–3 minutes until they start to collapse.
5. Pour in the tomato sauce, lower the heat, and simmer for 5 minutes to thicken and bring the flavours together.
6. Add the drained spaghetti straight into the sauce and toss for a minute or two – it will finish cooking here and soak up the flavour.
7. Loosen with a splash of the reserved pasta water if needed, then finish with basil, parmesan, and a crack of black pepper.

Per serving

46g protein | 410 kcal | 18g carbs (incl. 11g fibre)

Why it works

Regular spaghetti is refined wheat with very little protein, so a typical bolognese leans entirely on the meat for its macros. Allmighty Soy Spaghetti is made from USDA organic soybean flour, so the pasta itself brings 23g of naturally occurring protein and 9g of fibre per serving. Add lean beef and you're at 46g of protein in a plate that still tastes like a Saturday night dinner.

Tips

• Save the pasta water. Salted, starchy pasta water is the classic Italian trick – a splash loosens the sauce and helps it cling to the noodles instead of sliding off.
• Don't overcook the spaghetti. Four minutes in the pot is plenty; it keeps cooking once mixed in with the sauce.
• It's even better the next day. This keeps really well in the fridge and the flavours deepen overnight – make a double batch and reheat gently with a splash of water.
• Add chopped carrots or finely diced celery with the garlic for a more traditional ragù base.

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