Vegan Bolognese Spaghetti

Name: Vegan Bolognese Spaghetti
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Olasz konyha
Ingredients: 1 onion; 40 g carrot; 50 g zucchini; 25 g red bell pepper; 50 g red lentils; 125 g tomato paste; 3 pcs tomato; 2 pcs garlic; 30 ml olive oil; 3 g salt; 3 g pepper; 10 pcs basil leaves; 500 g dry spaghetti; 30 g nutritional yeast flakes

2 servings

Buy all ingredients right below the recipe

Ingredients

1 onion
40 g carrot
50 g zucchini
25 g red bell pepper
50 g red lentils
125 g tomato paste
3 pcs tomato
2 pcs garlic
30 ml olive oil
3 g salt
3 g pepper
10 pcs basil leaves
500 g dry spaghetti
30 g nutritional yeast flakes

Steps

1
Heat a little olive oil in a deep pan and sauté the chopped onion until translucent.
2
Add the chopped carrots, zucchini, and red bell pepper; sauté briefly until they start to soften. Then add the chopped garlic and sauté for another minute.
3
Add the chopped fresh tomatoes, rinsed lentils, and tomato paste. If necessary, add a little water.
4
Cook covered over low heat for about an hour (or until the lentils and vegetables are tender). Stir occasionally and add water if the mixture becomes too thick.
5
Meanwhile, cook the spaghetti in salted water according to package instructions.
6
Mix the cooked pasta with the sauce. (If preparing portions in advance, it's best to mix the pasta and sauce fresh, just before serving.)
7
Season with salt and pepper, garnish with chopped basil. If desired, sprinkle with vegan cheese or nutritional yeast flakes.

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