Vegan Spaghetti Bolognese
Vegan food doesn’t mean boring food. This Vegan Spaghetti Bolognese is packed full of flavour and gives the dish some meatiness from the mushrooms. So quick to make and so yummy!
200 gms Daawat Spaghetti
Water, for boiling the spaghetti
Salt to taste
For the bolognese sauce:
1 tbsp oil
3 cloves of garlic, minced
1/2 cup celery, chopped
1 cup carrots, chopped
2 cups mushrooms, roughly chopped into very small pieces
1 sprig rosemary
Salt to taste
Freshly ground black pepper
2 cups tomatoes, crushed
Parsley, for garnishing
Bring water to a boil and add salt. Add the spaghetti, stir and let cook for 6-8 minutes or until the spaghetti is cooked al dente. Drain and quickly sprinkle cold water onto the spaghetti to prevent it from cooking any further and making it stick.
For the sauce: Heat oil in a saucepan. Add the onions and garlic and saute for 30-45 seconds or until the onions turn translucent.
Next, add the celery and carrots and cook for 2 minutes.
Add mushrooms, rosemary, salt and pepper and cook for another 3 minutes.
Pour the tomatoes in the pan and cook for 5 minutes. If you are using canned tomatoes that are a little sour, add some sugar at this point to balance it out.
Toss the spaghetti into the sauce until heated through, garnish with parsley and serve. You can grate some vegan cheese at the end if you like.