1 pack of Cece’s® Veggie Co. Noodled Organic Butternut Veggiccine®
2 Tbsp olive oil
1/2 cup onion, diced
2 garlic cloves, minced
1/4 cup red wine
3/4 cup mushrooms, sliced
6 oz tempeh, crumbled
12 oz can tomato sauce
1 Tbsp fresh basil, chopped
1 Tbsp Italian seasoning
1 tsp crushed red pepper flakes

How To:

  1. In a large skillet over medium heat, add 1 Tbsp olive oil, onion, and garlic, and sauté for 5 minutes.
  2. Add red wine, mushrooms, and tempeh to skillet. When mushrooms begin to soften, add tomato sauce, basil, Italian seasoning, and red pepper flakes. Cook for another 5 minutes, stirring often, then taste and season with salt and pepper as desired.
  3. If sauce is too thick, add additional wine or water and continue stirring.
  4. Cover, decrease heat to low and simmer for 15 minutes, stirring occasionally.
  5. While the sauce simmers, heat the other 1 Tbsp olive oil in a medium skillet on medium-high heat. Add Cece’s organic butternut veggiccine and sauté until al dente, 4-6 minutes.
  6. Divide the the veggicine between dishes and spoon bolognese sauce over the veggie noodles. Garnish with additional chopped basil, if desired, and enjoy!