Sometimes the only way the kids – and some adults – will eat vegetables is by sneaking it past them.
This pasta sauce has proved to be a life saver especially with our youngest who is blocking vegetables at the moment.
The bonus is that it is delicious for the entire family and it’s freezeable!
As many people are surprised by the name Vegetarian Bolognese I would like to clarify that it is because of the texture of the sauce which is indeed very similar to a real and meaty Sauce Bolognese.
Recipe 6 Vegetable Vegetarian Bolognese
- 500 g pasta (glutenfree if you are intolerant)
- 2 shallots,
- 3 garlic cloves,
- 3 tsp olive oil,
- 1 branch of celery,
- 2 carrots,
- 1 small courgette,
- 500 ml tomato passata,
- 2 – 3 tsp tomato puree,
- 2 tsp oregano,
- salt, pepper.
Cook your pasta in lots of boiling salty water.
In the meantime peel the carrots, wash the courgette and celery and cut everything into little cubes or like I like to do into thin strips. Peel the shallots and garlic cloves and dice them finely. Heat the olive oil, add the shallots and garlic and cook it for about 3 minutes. Add the carrots, celery and courgette, season with salt and pepper and add a little bit of water. Cook for several minutes until the vegetables are cooked but not too soft. Add the passata and the tomato puree and boil for a short while. Adjust the seasoning and add the oregano. Now for before mentioned fussy eaters I always puree it – and they never find out just how many healthy things they just had on their plate…
Finished – just serve the Pasta with the Vegetable Bolognese and add Parmesan. Green salad is always a delightful addition.
And if you make it for grown-ups you can add a bit of red wine 😉
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