Spaghetti With Vegetarian Bolognaise Sauce |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A wonderful sauce full of veggies, this is sure to please! Adapted from Vegetarian Gourmet, Fall, 1995. Ingredients:
1/4 cup sun-dried tomato |
16 ounces whole wheat spaghetti (or regular) |
1/2 cup onion, finely chopped |
1/2 cup celery, finely chopped |
1/2 cup carrot, finely chopped |
1/2 cup red bell pepper, finely chopped |
1 tablespoon olive oil |
1/2 cup zucchini, finely chopped |
1/2 cup eggplant, peeled & seeded, finely chopped |
1 1/2 teaspoons garlic, minced |
1/2 cup button mushroom, finely chopped |
2 cups roma tomatoes, diced small |
1/4 lb tofu, firm, diced (1/2-inch cubes) |
1/4 cup good quality red wine (optional) |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1/2 teaspoon black pepper |
1 teaspoon garlic, granulated |
2 teaspoons basil |
1 teaspoon rosemary |
1/4 cup chopped parsley, to garnish |
Directions:
1. Soak the sun-dried tomatoes in boiling water until soft, about 10 minutes. Dice & set aside.
2. Cook spaghetti according to instructions(about 10 minutes), rinse, drain & set aside.
3. Heat oil in a large skillet. Saute onion, celery, carrots & red bell pepper in skillet until the onions are translucent, about 3 minutes. Stir in the sun-dried tomatoes, then the zucchini, eggplant, garlic, mushrooms, tomatoes and tofu. Add the wine, if using, and cook over a low heat until the liquid has evaporated. Stir in the rest of the ingredients.
4. Place the spaghetti on a pretty serving platter, top with sauce & serve. Enjoy!
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