Vegetable Bolognese with Spaghetti

Vegetable Bolognese with Spaghetti

Ingredients

  •                 12 ounces Spaghetti
  •                 2 small Red Onion
  •                 2 small Zucchini
  •                 2 large Carrot
  •                 2 stalk of Celery
  •                 16 ounces (Baby Bella) Cremini Mushrooms
  •                 4 Garlic Cloves
  •                 0.6 cup Red Lentils
  •                 16 ounces Tomato Sauce
  •                 16 ounces Filtered Water
  •                 2 teaspoon Smoked Paprika Powder
  •                 2 teaspoon Dried Oregano
  •                 2 teaspoon Sea Salt
  •                 2 teaspoon Freshly Ground Pepper
  •                 2-2 Tablespoon Balsamic Vinegar
  •                 handful Fresh Basil Leaves

Directions        

  1. Start the Sauce
  2. Add 1 tbsp of olive oil to a large skillet and heat on medium heat.
  3. Add your onion, and sauté for about 1 minute.
  4. Next add the chopped carrot and celery.
  5. Stir and cook for another minute or two.
  6. Next, add 1 tsp paprika powder, 1 tsp oregano, 1 tsp black pepper and 1 tsp of salt (add more salt later on).
  7. Stir to combine then add the chopped mushrooms and sauté for about 5 minutes then add the zucchini. Sauté for another 3-5 minutes.
  8. After the zucchini has softened, add the lentils, tomato sauce, water and another tsp of salt.
  9. Stir to combine, then cover and lower the heat to medium-low.
  10. Allow to simmer for 15-20 minutes or until the lentils are cooked.
  11. While the sauce simmers, cook the pasta.
  12. Add water to a large pot and bring it up to a boil.
  13. Once at a boil, add 2 tsp of salt to the water and the spaghetti.
  14. Cook the spaghetti uncovered until cooked al dente according to package instructions.
  15. Once the lentil are cooked, add 1 or 2 tbsp of balsamic vinegar, stir and give it a taste.
  16. Adjust seasoning if necessary then add the cooked pasta and 1/3 cup of the pasta water to loosen the sauce a bit.
  17. Stir the spaghetti so that it is evenly coated.
  18. Top with fresh basil leaves or parsley and a drizzle a bit of olive oil.

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