Spaghetti with Vegetarian Bolognaise

[Guest guest]

Spaghetti with Vegetarian Bolognaise

 

1/4 cup sun-dried tomatoes

16 ozs. spaghetti

 

1/2 cup onion, diced

1/2 cup celery, diced

1/2 cup carrots, diced

 

1/2 cup red bell pepper, diced

1 tbsp. olive oil

1/2 cup zucchini,

diced

1/2 cup eggplant, peeled, seeded, diced

1 1/2 tsps. garlic, minced

 

1/2 cup mushrooms, diced

2 cups roma tomatoes, diced

1/4 lb. tofu,

firm, diced

1/2 tsp. salt

1/2 tsp. black pepper

1 tsp. garlic,

granulated

2 tsps. basil

1 tsp. rosemary

 

Soak sun-dried tomatoes in boiling water until

soft, about 10 minutes. Dice and set aside. Cook spaghetti according to

instructions, rinse, drain & set aside. Heat oil and saute onion, celery,

carrots and red bell pepper in a large skillet until the onions are translucent,

about 3 minutes. Stir in the sun-dried tomatoes followed by the zucchini,

eggplant, garlic, mushrooms, tomatoes and tofu. Cook over a low heat until the

liquid has evaporated. Stir in the rest of the ingredients. Place spaghetti on a

large serving platter, top with sauce and serve. Yields 6 servings.