Vegan Vegetable Bolognese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small Can (s) tomato (s), lumpy
- 1 small onion (s)
- 2 cloves garlic)
- 1 bell pepper (s), color as desired
- 1 small zucchini
- 2 carrot (s)
- 2 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon rosemary
- salt and pepper
- oil
- 250 g pasta
Print Recipe
Pin Recipe Instructions
- Cut the ends of the zucchini, hollow out the pepper, peel the carrots. Wash the vegetables and cut into small cubes. Peel and dice onions and garlic. Cook the pasta al dente as usual.
- Heat oil in a pot. Add onions and garlic and fry until translucent. Add the vegetables and fry until they lightly brown. Add the chunky tomatoes, stir everything, bring to the boil and reduce a little. Add the herbs and season the sauce with salt and pepper.
- Drain the pasta and serve with the vegetable bolognese.
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