Vegetable bolognese

Name: Vegetable bolognese
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 1 red onion, chopped; 1 large garlic clove, crushed; 100g carrots (about 3), finely sliced; 1 red pepper, deseeded and chopped; 75g mushrooms, chopped; 500g carton creamed tomatoes; 50g broccoli, chopped; Handful of fresh basil leaves; 250g dried spaghetti

Easy
October 2005

Easy
October 2005

Serves 4
Hands on time 30 mins

This is a delicious vegetarian and vegan alternative to the classic meat bolognese.

Vegan
Vegetarian

Nutrition: per serving

Calories: 317kcals
Fat: 4.6g (0.8g saturated)
Protein: 10.9g
Carbohydrates: 61.4g (13.7g sugars)
Salt: Trace salt

Nutrition: per serving

Calories: 317kcals
Fat: 4.6g (0.8g saturated)
Protein: 10.9g
Carbohydrates: 61.4g (13.7g sugars)
Salt: Trace salt

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Ingredients

1 tbsp olive oil
1 red onion, chopped
1 large garlic clove, crushed
100g carrots (about 3), finely sliced
1 red pepper, deseeded and chopped
75g mushrooms, chopped
500g carton creamed tomatoes
50g broccoli, chopped
Handful of fresh basil leaves
250g dried spaghetti

1 tbsp olive oil
1 red onion, chopped
1 large garlic clove, crushed
100g carrots (about 3), finely sliced
1 red pepper, deseeded and chopped
75g mushrooms, chopped
500g carton creamed tomatoes
50g broccoli, chopped
Handful of fresh basil leaves
250g dried spaghetti

Method

Heat the oil in a large pan, add the onion and garlic and fry for a few minutes to soften but not colour. Add the carrots and cook for 5 minutes, then add the pepper and cook for a further 2 minutes. Stir in the mushrooms and creamed tomatoes and bring to the boil. Add the broccoli and basil leaves and simmer for 5 minutes or until all the vegetables are tender.
Whizz the vegetables in a food processor, in batches, until very finely chopped. Return the sauce to a saucepan to warm through.
Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti according to packet instructions. Drain and toss through the sauce to serve.

Method

Heat the oil in a large pan, add the onion and garlic and fry for a few minutes to soften but not colour. Add the carrots and cook for 5 minutes, then add the pepper and cook for a further 2 minutes. Stir in the mushrooms and creamed tomatoes and bring to the boil. Add the broccoli and basil leaves and simmer for 5 minutes or until all the vegetables are tender.
Whizz the vegetables in a food processor, in batches, until very finely chopped. Return the sauce to a saucepan to warm through.
Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti according to packet instructions. Drain and toss through the sauce to serve.

delicious. tips

You could also add this to your regular minced meat bolognese in place of canned tomatoes. Use half the quantity of sauce to 500g minced meat. You can make the sauce in bulk and freeze it.

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