Spaghetti Bolognese Vegetariana

[Guest guest]

This is a good pasta sauce. It's also good as the base for a cottage pie.

Jo.

 

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Spaghetti Bolognese Vegetariana

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* Exported from MasterCook *

 

Spaghetti Bolognese Vegetariana

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Lentils Main Course

Pasta Savoury

Tried Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

350 g spaghetti

15 g butter -- (1/2 oz) or vegan ma

For the sauce

175 g whole green lentils -- (6 oz) cooked in ple

or 2 x 400g (14 oz) cans lentils

1 lg onion -- peeled and sliced

2 tbsps oil

1 garlic clove -- crushed

100 g carrot -- (4 oz) diced

2 tbsps tomato puree

2 tbsps chopped parsley

salt and freshly ground black pepper

To serve (optional)

grated Parmesan cheese -- or Cheddar

 

To make the sauce, drain the lentils, reserving the liquid.

 

Fry the onion in the oil in a medium saucepan for 5 minutes, allowing it to

brown lightly, then add the garlic and carrot.

 

Cover the pan and cook gently for about 15 minutes, until the vegetables are

tender.

 

Stir in the lentils, tomato purée, parsley, salt and pepper and a little of

the reserved lentil liquid, to give a thick but moist consistency.

 

About 10 minutes before the lentil sauce is ready, cook the spaghetti in a

large saucepan of boiling, salted water until al dente.

 

Drain well, then return the spaghetti to the still-warm pan with the butter

or vegan margarine and black pepper.

 

Check that the spaghetti and the sauce are really hot, then turn the

spaghetti into a large warmed serving dish and pour the sauce on top. Offer

grated cheese separately, if liked.

 

Source:

" The Supreme Vegetarian Cookbook "

S(ISBN):

" 0-00-637573-1 "

Copyright:

" © Rose Elliot 1988 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 585 Calories; 12g Fat (18.0% calories

from fat); 24g Protein; 96g Carbohydrate; 17g Dietary Fiber; 8mg

Cholesterol; 82mg Sodium. Exchanges: 6 Grain(Starch); 1 Lean Meat; 1

Vegetable; 2 Fat.

 

NOTES : This is popular with my student daughter and her friends, because

it's quick to make, cheap, filling and tasty. The sauce freezes well.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Beans & amp; Lentils

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " spaghetti " unit= " g " qty= " 350 " ></IngR>

<IngR name= " butter " unit= " g " qty= " 15 " >

<IPrp>

(1/2 oz) or vegan margarine

</IPrp>

</IngR>

<IngR name= " For the sauce " code= " S " ></IngR>

<IngR name= " whole green lentils " unit= " g " qty= " 175 " >

<IPrp>

(6 oz) cooked in plenty of water for 45-50 minutes, until tender

</IPrp>

</IngR>

<IngR name= " or 2 x 400g (14 oz) cans lentils " code= " T " ></IngR>

<IngR name= " onion " unit= " lg " qty= " 1 " >

<IPrp>

peeled and sliced

</IPrp>

</IngR>

<IngR name= " oil " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " garlic clove " qty= " 1 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " carrot " unit= " g " qty= " 100 " >

<IPrp>

(4 oz) diced

</IPrp>

</IngR>

<IngR name= " tomato puree " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " chopped parsley " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " salt and freshly ground black pepper " ></IngR>

<IngR name= " To serve (optional) " code= " S " ></IngR>

<IngR name= " grated Parmesan cheese " >

<IPrp>

or Cheddar

</IPrp>

</IngR>

<DirS>

<DirT>

To make the sauce, drain the lentils, reserving the liquid.

</DirT>

<DirT>

Fry the onion in the oil in a medium saucepan for 5 minutes, allowing it to

brown lightly, then add the garlic and carrot.

</DirT>

<DirT>

Cover the pan and cook gently for about 15 minutes, until the vegetables are

tender.

</DirT>

<DirT>

Stir in the lentils, tomato purée, parsley, salt and pepper and a little of

the reserved lentil liquid, to give a thick but moist consistency.

</DirT>

<DirT>

About 10 minutes before the lentil sauce is ready, cook the spaghetti in a

large saucepan of boiling, salted water until al dente.

</DirT>

<DirT>

Drain well, then return the spaghetti to the still-warm pan with the butter

or vegan margarine and black pepper.

</DirT>

<DirT>

Check that the spaghetti and the sauce are really hot, then turn the

spaghetti into a large warmed serving dish and pour the sauce on top. Offer

grated cheese separately, if liked.

</DirT>

</DirS>

<Srce>

The Supreme Vegetarian Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-00-637573-1 " />

<CpyR>

© Rose Elliot 1988

</CpyR>

<Note>

This is popular with my student daughter and her friends, because it & apos;s

quick to make, cheap, filling and tasty. The sauce freezes well.

</Note>

</RcpE></mx2>

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