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🍽️ Vegetable Bolognese

578 kcal · 30 min · 4 servings

Ingredients

• 200 g celery (3 stalks)
• 200 g carrots (2 carrots)
• 200 g red bell peppers (1 red bell pepper)
• 250 g zucchini (2 zucchini)
• 250 g leek (1 stalk)
• 4 tbsp olive oil
• 2 small garlic cloves
• 800 g pizza tomatoes (can)
• salt
• 500 g whole wheat pasta
• 1 tsp dried oregano
• pepper

Instructions

1. 1. Wash the celery thoroughly.
2. 2. Remove the tough strings from the celery.
3. 3. Peel the carrots.
4. 4. Cut the bell pepper in half.
5. 5. Remove the inside and seeds of the bell pepper.
6. 6. Rinse the prepared vegetables.
7. 7. Wash the zucchini.
8. 8. Clean the leek thoroughly.
9. 9. Cut off the green ends of the leek.
10. 10. Cut all the vegetables into very small cubes.
11. 11. Heat the olive oil in a pot.
12. 12. Add the cut vegetables to the pot.
13. 13. Sauté the vegetables over low to medium heat.
14. 14. Stir the vegetables regularly.
15. 15. Let the vegetables cook for seven to eight minutes.
16. 16. Peel the garlic.
17. 17. Finely chop the garlic.
18. 18. Add the garlic to the vegetables.
19. 19. Sauté the vegetables for another two minutes.
20. 20. Add the pizza tomatoes to the pot.
21. 21. Bring the vegetable bolognese to a boil.
22. 22. Let the bolognese simmer for thirty minutes over medium heat.
23. 23. Stir the sauce occasionally while cooking.
24. 24. Bring plenty of water with salt to a boil.
25. 25. Cook the pasta al dente according to package instructions.
26. 26. Drain the pasta in a colander.
27. 27. Let the pasta drain.
28. 28. Season the vegetable bolognese with oregano.
29. 29. Season the sauce with salt and pepper.
30. 30. Serve the bolognese together with the pasta.

Nutrition per serving

• kcal: 578
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 87 g