Vegan Spaghetti Bolognese
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Ingredients
- 16ounces dried thin spaghetti or regular spaghetti
- 2tablespoons extra virgin olive oil
- 3cloves garlicminced
- 1 small onionfinely chopped
- 1 medium carrotfinely chopped
- 1 green bell peppercored, seeded and finely chopped
- 8ounces button mushroomsfinely chopped
- 1/2teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 28ounces can diced tomatoes
- 1/2cup vegetable broth
Instructions
- 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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