Spaghetti with vegetarian bolognaise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sun-dried tomatoes |
| 16 | ounces | Spaghetti |
| ½ | cup | Onion, diced |
| ½ | cup | Celery, diced |
| ½ | cup | Carrots, diced |
| ½ | cup | Red bell pepper, diced |
| 1 | tablespoon | Olive oil |
| ½ | cup | Zucchini, diced |
| ½ | cup | Eggplant, peeled & seeded, diced |
| 1½ | teaspoon | Garlic, minced |
| ½ | cup | Mushrooms, diced |
| 2 | cups | Roma tomatoes, diced |
| ¼ | pounds | Tofu, firm, diced |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | teaspoon | Garlic, granulated |
| 2 | teaspoons | Basil |
| 1 | teaspoon | 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.
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 * CROSSPOSTED Submitted By INTERCOOK On 11-23-95