Vegetarian Bolognese With Borlotti Beans Recipes

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DELICIOUS VEGETARIAN BOLOGNESE



Delicious Vegetarian Bolognese image

I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite meals. Lentils are not usually my daughter's favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad.

Provided by AngelasHeaven.com

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 44m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
2 cups finely chopped mushrooms
1 cup finely chopped leek
2 teaspoons salt
1 teaspoon red pepper flakes
coarsely ground black pepper to taste
1 (28 ounce) can crushed tomatoes
¾ cup creme fraiche
2 carrots, grated
½ cup red lentils
3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
½ teaspoon sambal oelek (chile paste)

Steps:

  • Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
  • Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

Nutrition Facts : Calories 368.8 calories, Carbohydrate 38.1 g, Cholesterol 61.1 mg, Fat 21.7 g, Fiber 9.2 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 1497.5 mg, Sugar 5.5 g

SPAGHETTI BEAN BOLOGNESE (VEGETARIAN)



Spaghetti Bean Bolognese (Vegetarian) image

Make and share this Spaghetti Bean Bolognese (Vegetarian) recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, chopped
1 stick celery, chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
1 cup red wine
1 teaspoon rosemary, chopped
1 bay leaf
1 1/4 pints passata (sieved tomatoes)
1 cup vegetable stock
2 (14 ounce) canned mixed beans, drained, rinsed
1 tablespoon fresh parsley, chopped
1 lb spaghetti
parmesan cheese, Shaved, to serve

Steps:

  • Heat oil in a large saucepan over low heat, add onion, carrot and celery and cook for about 10 minutes, stirring occasionally, until softened.
  • Add garlic and tomato paste and cook, stirring, for 2 minutes, then increase heat to medium, add wine and allow to bubble for 2-3 minutes.
  • Add rosemary, bay leaf, passata and stock, reduce heat to low and cook for 10 minutes. Add beans and cook for a further 5 minutes, adding more stock or water if the sauce is too thick.
  • Stir through parsley and season.
  • Meanwhile, cook spaghetti in a large pan of boiling, salted water until al dente.
  • Drain, toss through sauce and serve with parmesan.

Nutrition Facts : Calories 413.4, Fat 6, SaturatedFat 0.9, Sodium 473.5, Carbohydrate 71.5, Fiber 5.3, Sugar 8.6, Protein 12.3

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