Spaghetti Bolognese
Oil-free meatless pasta bolognese.
Ingredients
- 1 onion
- 2 cloves garlic
- 3 carrots medium size
- 2 celery sticks
- 8 oz baby bella mushrooms
- 2 yellow squash or zucchini
- 1 cup lentils any type
- 15 oz tomato sauce 1×15 oz can
- 6 oz tomato paste 1×6 oz can
- 1 tsp salt
- 1 tbsp italian seasoning
- ¼ tsp ground pepper
- 12 oz whole wheat spaghetti
Instructions
- Boil the lentils according to the instructions on the packaging.
- Add minced onion and diced garlic to a skillet with a little bit of water. In the meantime peel and chop the carrots in small pieces and add these to the skillet.
- Chop the celery and add it to the skillet.
- Chop the yellow squash and add to the skillet.
- Chop the mushrooms in small pieces and add these to the skillet as well.
- Add the salt at this step to enhance the flavor. Cook for about 10 minutes adding a little bit of water if needed.
- Strain the cooked lentils and add them to the veggie mixture.
- Add the tomato sauce, tomato paste and the spices and stir. Simmer for 2-3 minutes. The sauce is done.
- Cook the pasta according to the instructions on the packaging. Rinse the pasta and add to a plate together with the desired amount of sauce.
Notes
- Use the immersion blender if you prefer an homogeneous paste.
Nutrition
Calories: 590kcalCarbohydrates: 121gProtein: 32gFat: 3gSaturated Fat: 1gSodium: 1524mgPotassium: 2137mgFiber: 22gSugar: 17gVitamin A: 8988IUVitamin C: 41mgCalcium: 159mgIron: 10mg
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