Vegetarian Spaghetti Bolognese

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

Cook Time

30 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

GrainsCereals

150
g

Spaghetti

cooked

NutsSeeds

1
handful

Flat leaf Parsley

fresh

1
to taste

Salt

1
to taste

Black Pepper

freshly ground

OilsFats

15
ml

Olive Oil

30
ml

Truffle Oil

for drizzling

Vegetables

1
piece

Red Onion

large, chopped

1
piece

Red Pepper

finely chopped

400
g

Chopped Tomatoes

canned

Steps

Heat the olive oil in a large pan over medium heat and fry onions gently until softened.
Add the red pepper pieces and fry for 5 minutes until softened.
Stir in the canned tomatoes and simmer gently for 30 minutes.
Tear the parsley leaves into the sauce and season with salt and pepper.
Combine the cooked spaghetti with the tomato sauce and toss well.
Serve onto warm plates and drizzle with truffle oil.