Spaghetti With Vegetarian Bolognaise Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Sun-dried tomatoes,
16 ounce: 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 lbs: Tofu, firm, diced
1/2 tsp: Salt,
1/2 tsp: Black pepper,
1 tsp: Garlic, granulated
2 tsp: Basil,
1 tsp: Rosemary,
Directions:
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.
Marks 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
Source from luhu.jp
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.
Marks 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
Source from luhu.jp