Spaghetti With Vegetarian Bolognaise Recipe
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Spaghetti With Vegetarian Bolognaise
1/4 cup Sun-dried tomatoes
16 oz Spaghetti
1/2 cup Onion, diced
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Red bell pepper, diced
1 tbsp Olive oil
1/2 cup Zucchini, diced
1/2 cup Eggplant, peeled & seeded, diced
1 1/2 tsp Garlic, minced
1/2 cup Mushrooms, diced
2 cup Roma tomatoes, diced
1/4 lb Tofu, firm, diced
1/2 tsp Salt
1/2 tsp Black pepper
1 tsp Garlic, granulated
2 tsp Basil
1 tsp Rosemary
Soak sun-dried tomatoes in boiling water until soft, about 10
minutes. Dice & set aside.
Cook spaghetti according to instructions, rinse, drain & set aside.
Heat oil & saute onion, celery, carrots & red bell pepper in a large
skillet until the onions are translucent, about 3 minutes. Stir in the
sun-dried tomatoes followed by the zucchini, eggplant, garlic,
mushrooms, tomatoes & tofu. Cook over a low heat until the liquid
has evaporated.
Stir in the rest of the ingredients. Place spaghetti on a large
serving platter, top with sauce & serve.
Mark's Notes: Ensure that these vegetables are finely diced so that
they can cook quickly & you can get a medley of tastes in your mouth.
I do not cook the spaghetti while the sauce is cooking. While there
is a risk of overcooking when the vegetables are diced this small, I
still prefer to cook my sauce, let it sit to allow the flavours to
develop & then serve over freshly cooked pasta. I hate cold pasta
with hot sauces. Also, add a handful of finely chopped fresh parsley
just before serving.
"Vegetarian Gourmet" Fall, 1995 |
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