Vegetarian Bolognaise

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 


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)

#spaghetti #vegetarianrecipes #leftovers #nowastedfood #mushrooms #pasta #getinmybelly #whatsonmyplate #rainydayfood #foodism #foodiesofinstagram #easyrecipes #simplefood #simplerecipes #instafood #foodstyling #foodphotography #foodstagram #deliciousfood #familydinner #familydinnerideas #freshlymade #foodblogger #foodblogfeed #feedfeed #lovefood #hungry #huffposttaste #homecomforts

Inspired by @saltandlavender

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