Vegan Spaghetti Bolognese
Enjoy this recipe for vegan Spaghetti Bolognese. Quick to prepare, this classic pasta dish makes a nice, easy and filling midweek dinner!
Ingredients
- 2 tbsp vegan butter
- 2 tbsp olive oil
- 8 oz baby bella mushrooms
- 2 carrots scrubbed and cut into pieces
- 2 celery stalks cut into pieces
- 1 red onion cut into pieces
- salt and pepper
- 2 garlic cloves minced
- 1 tbsp fennel seeds
- 1 tsp crushed red pepper
- 1 can whole peeled plum tomatoes
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 pound pasta cooked
Instructions
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Heat up the vegan butter and oil in a big skillet over medium-high heat. Process the mushrooms in a food processor until they're chopped and add them to the skillet. Process the carrots, celery, and onion in food processor in the same manner and add them to the skillet as well. Add salt and pepper to taste. Cook while stirring often until the vegetables are tender, about 20 minutes.
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Add garlic, fennel, and crushed red pepper to the skillet. Cook, stirring often, until it becomes fragrant, about 2 minutes.
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Add the tomatoes, tomato paste, basil, and another pinch of salt and pepper. Cook, stirring occasionally, until thickened to desired consistency, 20 to 25 minutes. Serve over pre-cooked pasta.
