Low Protein Spaghetti Bolognese


  • 1 cup (102 g) Cambrooke Burger Patty Mix
  • 10-15 Tbsp water
  • 5-8 tsp vegetable oil
  • 1 onion, diced
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 tsp (3 g) Cambrooke Chicken Consommé
  • 1 sprinkle cumin 
  • 3-4 containers Cambrooke Marinara Minis
  • 1 packet low protein spaghetti, prepared according to package directions 
  • salt, to taste
  • Chopped basil garnish, optional


  • In a deep bowl, place Burger Patty Mix. Add water and oil (slowly and gradually while mixing with a fork), then add Chicken Consommé and cumin.
  • With a fork, gently mix to get a “mincemeat” crumbly consistency. Place aside.
  • In a non-stick frypan, brown onions, then add carrots and zucchini. Add patty mixture and gently combine to keep that “mince/crumbly” consistency. Once mixed through, add Marinara Minis one tub at a time and mix through. Bring to boil and simmer for a few minutes. You may need to add in a little hot water to get desired consistency.
  • Serve sauce over low protein spaghetti.

Notes: Nutrition information does not include basil garnish or pasta.

Hints: Add different seasonings to suit your taste – Italian herbs, oregano etc. Sprinkle low protein cheddar shreds over the pasta and then combine with your sauce for a cheesy flavor.

Nutritional Information: (7 servings)

  • Calories: 190 kcals per serving
  • Phe: 38 mg per serving
  • Protein: 1.4 g per serving

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