Vegetarian Bolognese
Source and Credits: Pure Harvest Australia.
6 people
Prep: 10 Minutes
Cook: 30 - 40 minutes
Satisfying and nutritious, this vegetarian bolognese really hits the spot. It’s even a hit with meat eaters. The addition of PureHarverst Organic Soy Unsweetened makes the bolognese sauce extra creamy.
Ingredients
- 1 tbsp olive oil
- 1 celery stalk, finely diced
- 1 medium carrot, finely diced
- 1 onion, finely diced
- 1 clove garlic, minced
- 1 can brown lentils, rinsed and drained
- 1 tbsp tomato paste
- 1 can tomatoes
- 250 ml vegetable stock
- 250 ml Pureharvest Organic Soy
- 1 packet spaghetti
Instructions
- In a large saucepan heat a tablespoon of olive oil, add the carrot, celery and onion. Sautee for 5 minutes.
- Add the garlic and sautee for another 2-3 minutes. Add the tomato paste and cook until it darkens in colour. Add the stock, soy milk and canned tomatoes and bring to the boil.
- Once boiling, reduce to a very gentle simmer for about 40 minutes or until liquid has reduced and has a nice thick consistency.
- Once cooked, prepare the pasta. Cook the spaghetti according to the packet instructions and reserve some pasta cooking water.
- Mix the sauce and pasta together using a little pasta water.
- Serve topped with some parmesan or vegan parmesan
