Vegetarian Bolognese With Fusilli

Pasta with Bolognese sauce always works, right? Normally this is with minced meat, but it works without it too!

Here is a very easy recipe for a vegetarian Bolognese with fusilli - very, very tasty and damn close to the original.


Ingredients(For 4 serving):

  • 3 large onions
  • 3 cloves of garlic
  • 2 tbsp tomato paste
  • 1 eggplant
  • 1 zucchini, medium-sized
  • 3 carrots
  • 3 large beefsteak tomatoes
  • 1 pepper
  • 500 ml pureed tomatoes
  • 375 ml water (approx.)
  • 100g couscous
  • 500g fusilli
  • olive oil
  • fresh parmesan

Preparation

Peel the onions, chop finely and then fry them in hot olive oil or vegetable margarine in a large pan until golden brown. Also chop the garlic cloves finely and roast themThen mix in the tomato paste .Meanwhile, clean the vegetables, cut everything into fine cubes and add them to the pan.Add the tomato sauce and pour in approx. 1/4 liter of water.

Season and let simmer a little .Then use a hand blender to refine the consistency of the sauce a little, pureeing more or less depending on your taste .If necessary, add a little more water (approx. 1/8 L) so that the sauce becomes more liquid .Then turn off the stove, add the couscous to the sauce, stir well and let stand. The couscous absorbs the liquid well and the sauce has a very creamy consistency.

Cook fusilli or other durum wheat semolina pasta until al dente according to package instructions and serve with the sauce .If you like, you can rub some fresh Parmesan over it.

Conlusion

For vegetarian people ,It's totally delicious and at least as good as a classic Bolognese sauce! Personally, I prefer Bolognese sauce with fusilli than with spaghetti, somehow the sauce sticks to the pasta better.

More vegetarian food related article is here...

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