Spaghetti with Vegetarian Bolognaise

1/4 cup sun-dried tomatoes
16 ounces spaghetti
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup red bell pepper, diced
1 tablespoon olive oil
1/2 cup zucchini, diced
1/2 cup eggplant, peeled and seeded, diced
1-1/2 teaspoons garlic, minced
1/2 cup mushrooms, diced
2 cups roma tomatoes, diced
1/4 pound tofu, firm, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon garlic, granulated
2 teaspoons basil
1 tablespoon rosemary

Soak sun-dried tomatoes in boiling water until soft, about 10 minutes. Dice and set aside.

Cook spaghetti according to instructions, rinse, drain and set aside. Heat oil and sauté onion, celery, carrots and 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 and 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 and serve.

Notes: Ensure that these vegetables are finely diced so that they can cook quickly and 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 favors to develop and 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.



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