How To Make More Veg, Less Meat Summer Bolognese
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 350g spaghetti or pasta of your choice
Instructions
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Heat olive oil in a large pan over medium heat. Add onions and garlic, cooking until onions are translucent.
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Add carrots, zucchini, red bell pepper, and mushrooms to the pan. Cook for about 5 minutes or until vegetables are tender.
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Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.
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Meanwhile, cook spaghetti according to package instructions until al dente.
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Drain the spaghetti and add it to the sauce. Toss until well coated.
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Serve the More Veg, Less Meat Summer Bolognese with grated Parmesan cheese on top.
Nutrition
- Calories : 345kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 2mg
- Sodium : 691mg
- Total Carbohydrates : 64g
- Dietary Fiber : 8g
- Sugar : 12g
- Protein : 12g
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