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#WFD – Vegetable and Mushroom Bolognese
Serve pasta with the sauce, topped with torn basil.
POLOKWANE – This recipe is ideal for vegetarians or general lovers of vegetables who are looking for an alternative to normal bolognese.
What’s for Dinner says this vegetarian version of classic bolognese pairs the rich flavours of tomato with red pepper, baby marrow and mushrooms finished off with fresh and aromatic basil.
Ingredients
- 15ml soft margarine
- 1 onion, finely chopped
- 2 baby marrows, cubed
- 1 red pepper, cubed
- 150g button mushrooms, sliced
- 2 cans chopped tomatoes
- 1 x KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix
- 400g spaghetti, wholewheat
- handful of fresh basil leaves
Method
- Sauté onion in margarine until fragrant. Add remaining vegetables and continue cooking over medium high heat for 5-7 min. until they are soft.
- Set aside.
- Mix tomatoes and contents of the sachet of Knorr Naturally Tasty Spaghetti Bolognese.
- Bring to the boil and cook for 15 minutes.
- Add vegetables and cook for 3 more minutes.
- Serve pasta with the sauce, topped with torn basil.
