Spaghetti with vegetarian bolognaise
Yield: 6 Servings
Ingredients:
- 1/4 c Sun-dried tomatoes
- 16 oz Spaghetti
- 1/2 c Onion diced
- 1/2 c Celery diced
- 1/2 c Carrots diced
- 1/2 c Red bell pepper diced
- 1 tb Olive oil
- 1/2 c Zucchini diced
- 1/2 c Eggplant peeled & seeded -- diced
- 1 1/2 ts Garlic minced
- 1/2 c Mushrooms diced
- 2 c Roma tomatoes diced
- 1/4 lb Tofu firm diced
- 1/2 ts Salt
- 1/2 ts Black pepper
- 1 ts Garlic granulated
- 2 ts Basil
- 1 ts Rosemary
Instructions:
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
