Vegetarian Spaghetti Bolognese

A simple vegetarian pasta dish featuring a slow-simmered tomato and red pepper sauce finished with aromatic truffle oil.

Vegetarian Healthy Dinner Italian Pasta

Estimated Nutrition

Calories

493.2

kcal / serving

986.4 kcal total

Carbs

65.8g

per serving

131.6 g total

Fat

21.4g

per serving

42.8 g total

Protein

9.3g

per serving

18.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

150

Spaghetti

cooked

NutsSeeds

handful

Flat leaf Parsley

fresh

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

Truffle Oil

for drizzling

Vegetables

piece

Red Onion

large, chopped

piece

Red Pepper

finely chopped

400

Chopped Tomato

canned

Method

Stir in the canned tomatoes and simmer gently for 30 minutes.

Tear the parsley leaves into the sauce and season with salt and pepper.

Serve onto warm plates and drizzle with truffle oil.

Add the red pepper pieces and fry for 5 minutes until softened.

Heat the olive oil in a large pan over medium heat and fry onions gently until softened.

Combine the cooked spaghetti with the tomato sauce and toss well.