Oil-Free Vegetable Bolognese
This vegan and oil-free Vegetable Bolognese is easy and quick to make. Just place all the veggies in your food processor - no veggie chopping required!
Servings 2 people
Calories 322kcal
Ingredients
- 2 carrots peeled and roughly chopped
- 2 spring onions cleaned and roughly chopped
- 4 cremini mushrooms cleaned and roughly chopped
- 1/2 zucchini washed and roughly chopped
- 3/4 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup tomato purée / passata
- 2 cups bowtie pasta (use gluten-free pasta if you want!)
Toppings
- Homemade Cashew Parmesan
- fresh oregano
Instructions
- Add all the veggies to a food processor and chop until smallish. Add the chopped veggies to a large pan on medium to high heat and let them cook until there's no more water in the pan and the veggies are softened. This takes about 8 minutes.
- Meanwhile, cook the pasta in a pot until soft. Drain, strain and set aside.
- Reduce the heat and add the tomato purée/passata, salt, dried oregano, and dried basil. Add more herbs or spices to taste.
- Once the sauce is hot, it's ready to serve over your bowtie pasta. Top the pasta with cashew parmesan and fresh oregano.
Nutrition
Calories: 322kcal | Carbohydrates: 67g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 963mg | Potassium: 1244mg | Fiber: 8g | Sugar: 13g | Vitamin A: 11075IU | Vitamin C: 28.5mg | Calcium: 107mg | Iron: 4.6mg