1/4 cup sun-dried tomatoes
16 oz spaghetti
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup red bell pepper, diced
1 tbsp olive oil
1/2 cup zucchini, diced
1/2 cup eggplant, peeled & seeded, - diced
1 1/2 tsp garlic, minced
1/2 cup mushrooms, diced
2 cup roma tomatoes, diced
1/4 lb tofu, firm, diced
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic, granulated
2 tsp basil
1 tsp rosemary
A Recipe for
Spaghetti With Vegetarian Bolognaise
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This is a recipe for Spaghetti With Vegetarian Bolognaise from the recipe cookbook of Recipes-to-go (Meal)
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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
Serves: 6
Spaghetti With Vegetarian Bolognaise Recipe brought to you by Recipes To-Go