Spaghetti with vegetarian bolognaise

6 servings

Ingredients

Quantity Ingredient
¼ cup Sun-dried tomatoes
16 ounces Spaghetti
½ cup Onion, diced
½ cup Celery, diced
½ cup Carrots, diced
½ cup Red bell pepper, diced
1 tablespoon Olive oil
½ cup Zucchini, diced
½ cup Eggplant, peeled & seeded, diced
1½ teaspoon Garlic, minced
½ cup Mushrooms, diced
2 cups Roma tomatoes, diced
¼ pounds Tofu, firm, diced
½ teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Garlic, granulated
2 teaspoons Basil
1 teaspoon Rosemary

Directions

Soak sun-dried tomatoes in boiling water until soft, about 10 minutes.

Dice & set aside.

Cook spaghetti according to instructions, rinse, drain & set aside.

Heat oil & saute onion, celery, carrots & 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 & 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 & serve.

Mark's Notes: Ensure that these vegetables are finely diced so that they can cook quickly & you can get a medley of tastes in your mouth.

I do not cook the spaghetti while the sauce is cooking. While there is a risk of overcooking when the vegetables are diced this small, I still prefer to cook my sauce, let it sit to allow the flavours to develop & then serve over freshly cooked pasta. I hate cold pasta with hot sauces. Also, add a handful of finely chopped fresh parsley just before serving.

"Vegetarian Gourmet" Fall, 1995 * CROSSPOSTED Submitted By INTERCOOK On 11-23-95

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