Vegan Spaghetti Bolognese
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Prep Time10 minutes
Cook Time40 minutes
dried thin spaghetti or regular spaghetti
extra virgin olive oil
small onionfinely chopped
medium carrotfinely chopped
green bell peppercored, seeded and finely chopped
button mushroomsfinely chopped
can diced tomatoes
In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent.
Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes.
Add thyme, oregano, tomatoes and vegetable broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
Put 2 1/2 cups of the vegan bolognese sauce into a blender and pulse until you get a thick sauce. Return to the pot and stir. Serve with pasta.
Fill a large pot with water and salt (approximately 1 tablespoon salt, or 1.5 tablespoon kosher salt, per quart). Bring to a boil.
Cook pasta according to directions on the package (about 6-7 minutes for thin spaghetti). Drain - do not rinse - and set aside.
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