Vegetarian “bolognese”
It’s left over day again! Empty that fridge with all your left over veg!
This version changes all the time! Today we had:
1.5 peppers (half yellow half red) cut into chunks
4- 5 tomatoes cut into chunks including cherry tomatoes
2 garlic cloves
1onion cut into chucks
7-8 mushrooms cut into chunks
3 medium carrots cut into chunks
1/2 tsp chilli flakes
Pepper
2-3 tbsp parsley torn
1.Place everything in roasting tray with a little oil – bake at 200 for 30-40 mins turning in between if needed. Cook until carrots softened.
2. Boil 3 cups water to 1 veg stock cube (we used knorr)
3. Mix into veg
4. Place in blender and pulse to get a Chucky consistency.
5. Cook pasta according to instructions reserve 1 mug of pasta water and drain the rest
6. Cook the pasta sauce as per your liking , add 1/2 mug pasta water , add your pasta and cook in the sauce for 3-4 mins , add cheese and salt cook and taste – adjust to your liking
Served ours with cheese and grilled tomatoes
Side salad
Cook the sauce down if u find it too watery before adding pasta
You do need to cook the pasta in the sauce for a while, you need to adjust the salt while cooking as the stock cube with hold lots too!
The chunky mushrooms make this dish!and tomatoes i(if u don’t have add a to tomato tin)
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Inspired by @saltandlavender
Her Weekend Kitchen 