40. Spaghetti with vegetable sauce
Vegetarian ‘bolognese’ sauce
All you vegetarian out there, have you ever noticed how limited your choice of a sauce with pasta gets when you go to a restaurant? When a non vegetarian orders spaghetti or any other pasta with a sauce, the sauce is rich not only with tomatoes and meat but also vegetables. So how difficult is it for the chef to make a simple tomato vegetable sauce or a white sauce with vegetables? Not too difficult but all you get served is a plain white sauce or a plain tomato sauce with the pasta. How boring. I love spaghetti and make my own ‘bolognese’ sauce at home sans the meat. I am not out to insult the fine italian chefs but just trying to make pasta more appetizing for the vegetarians. Bolognese sauce made originally in Bologna is a meat and vegetable tomato sauce.
updated on 28/01/2016
Today, I had planned to make spaghetti with vegetarian bolognese sauce. For the past few days, I have to get up really early because we don’t get water in our taps from 9 a.m. to 5 p.m. Cooking meals without running water is difficult. So usually mornings are like a marathon for me.. getting breakfast ready, preparing lunch, washing up, cleaning etc. Today my savior in helping me chop up the vegetables finely was my t-fal* hand chopper. I was gifted this wonderful gadget by my sister in law. It doesn’t need any power. A few pulls on the cord and the chopping is done. I comfortably chop my onions without any tears these days. I have added a photo to show you how finely the vegetables get chopped.Just perfect for my vegetarian bolognese sauce.
2 cups of finely chopped vegetables (mushrooms, french beans, zucchini,bell pepper, carrot, eggplant, broccoli)
1 small onion finely chopped
1 tbsp garlic paste
1 tsp salt
1 tsp pepper powder
1 tsp chilli flakes
½ cup chopped fresh herbs or 2 tsps dried herbs (oregano, basil, mixed)
1 tsp sugar
2 tbsps olive oil
250g tagliolini / spaghetti
1 tsp salt
2 tbsps olive oil
Preparation of the sauce :
- Cut the washed tomatoes into half. Put them into a deep pan and cook over medium heat till the become tender.No water is required.
- Puree the tomatoes without the water.
- Heat olive oil in a pan over medium heat. Saute the onions till they turn light pink.
- Add the garlic and saute for a minute or so.
- Add the chopped vegetables and mix well. Add the herbs.Cover the pan. Let the vegetables cook for 3 to 4 minutes.
- Add the tomato puree, salt, chilli flakes and sugar. Cover the pan and let the sauce cook over medium heat till it thickens and the vegetables are cooked. Add pepper.
Preparation of the pasta :
- Put about 6 cups of water in a deep pan and bring it to a boil.
- Add the salt, oil and pasta.
- Cook the pasta till its al dente. Usually the cooking time is indicated on the packet.
- Drain the pasta into a colander.
- Put the pasta into a serving bowl. Mix in the 2 tbsps of olive oil.
- You can use any of the vegetables listed. I usually use what is available. If you going to use eggplant then remove the skin.
- I don’t like to remove the skin of the tomatoes as most recipes suggest as they are rich in lycopene.
- The sauce can be used with other pastas like macaroni, penne, fusilli etc.
- For a richer sauce add ½ cup of fresh cream when the sauce is done. It tastes really yummy.
- Al dente means to the tooth. The teeth should feel a bite when the pasta is cooked correctly.
- *I have not been paid to advertise t-fal.