"A wonderful sauce full of veggies, this is sure to please! Adapted from Vegetarian Gourmet, Fall, 1995."
whole wheat spaghetti
( or regular)
onion, finely chopped
celery, finely chopped
carrot, finely chopped
red bell pepper, finely chopped
zucchini, finely chopped
eggplant, peeled & seeded, finely chopped
1 1/2 teaspoons
button mushroom, finely chopped
roma tomatoes, diced small
tofu, firm, diced
( 1/2-inch cubes)
good quality red wine
chopped parsley, to garnish
Soak the sun-dried tomatoes in boiling water until soft, about 10 minutes. Dice & set aside.
Cook spaghetti according to instructions(about 10 minutes), rinse, drain & set aside.
Heat oil in a large skillet. Saute onion, celery, carrots & red bell pepper in skillet until the onions are translucent, about 3 minutes. Stir in the sun-dried tomatoes, then the zucchini, eggplant, garlic, mushrooms, tomatoes and tofu. Add the wine, if using, and cook over a low heat until the liquid has evaporated. Stir in the rest of the ingredients.
Place the spaghetti on a pretty serving platter, top with sauce & serve. Enjoy!
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Spaghetti With Vegetarian Bolognaise Sauce (cont.)