Spaghetti with slim vegetable bolognese

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 1/2 (approx. 140 g) Aubergine
  • 1 (approx. 150 g) Courgette
  • 270 g Celeriac
  • 150 g Carrots
  • 1 TABLESPOON Oil
  • 1 can(s) (850 ml) Tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sambal Oelek
  • 7-10 Tbsp Tabasco
  • 300 g Spaghetti
  • 4 Stem(s) Basil
  • 40 g Parmesan slicer

Directions

  1. 1

    Peel and finely dice the onion and garlic. Wash and clean aubergine and zucchini. Peel and wash celery and carrots. Dice everything very finely. Heat the oil in a pan and fry the carrots and celery.

  2. 2

    Add the aubergine, zucchini, onion and garlic and continue frying briefly. Add tomatoes with juice and chop a little. Bring to the boil and simmer for about 5 minutes. Season with salt, pepper, Sambal Oelek and a dash of Tabasco.

  3. 3

    Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Wash the basil, dab dry and pluck finely. Arrange noodles with sauce on plates. Sprinkle with basil and parmesan.

Nutrition Facts

KCAL
400 kcal
CARBS
66 g
FATS
7 g
PROTEINS
17 g