Pasta with Vegetable Bolognese
Recipe for pasta with a rich, hearty vegetable bolognese - a vegetarian bolognese.
Servings 4 people
Calories 589kcal
Ingredients
- 1 large onion, finely chopped
- 200 g chestnut mushrooms
- 1 aubergine
- 1 courgette
- 2 carrots
- 2 sticks celery
- 4 cloves garlic, grated or crushed
- 50 g sun-dried tomatoes, finely chopped
- 4 tbsp tomato purée
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tin chopped tomatoes
- 500 ml vegetable stock
- 100 g red lentils, rinsed
- 6 sprigs fresh basil
- 400 g pasta
- Oil
- Salt and freshly ground black pepper
To serve
- Parmesan
- Parsley
Instructions
- Blitz the mushrooms finely in a food processor, and cut the aubergine, courgette, carrots and celery into very small dice.
- Heat a good glug of oil in a large saucepan and fry the onion until soft and translucent.
- Add the mushrooms and aubergine, and continue frying until the vegetables are well browned and have released their liquid - about 5 minutes.
- Add the carrots, courgette, celery, garlic, sun-dried tomatoes and dried herbs, and fry for a further 5 minutes or so.
- Stir in the tomato purée and cook it for a moment, then add the lentils, chopped tomatoes and stock. Cover and let the bolognese simmer for about 30 minutes - or until the lentils and vegetables are tender.
- Remove the lid, season to taste with salt and freshly ground black pepper - and let the bolognese reduce further while you cook the pasta al dente.
- Toss the basil leaves and pasta with the bolognese, or serve it on top - and sprinkle with grated Parmesan and chopped parsley, if you like.
Nutrition
Calories: 589kcal | Carbohydrates: 119g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 695mg | Potassium: 1874mg | Fiber: 19g | Sugar: 20g | Vitamin A: 6041IU | Vitamin C: 26mg | Calcium: 120mg | Iron: 6mg