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🍝 Spaghetti with vegetarian bolognese sauce

589 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 1 Zucchini
• 200 g Smoked Tofu
• 1 Onion
• 1 Garlic Clove
• 3 tbsp Olive Oil
• 1 tbsp Tomato Paste (approx. 15 g)
• 100 g Red Lentils
• 600 g Chopped Tomatoes (can)
• 400 ml Vegetable Broth
• 400 g Whole Wheat Spaghetti
• Salt
• 1 handful Basil
• 1 tbsp Lemon Juice
• 1 tsp Honey
• Pepper

Instructions

1. 1. Peel the carrots and cut them into small cubes.
2. 2. Wash the zucchini and slice it into thin rounds.
3. 3. Crumble the tofu into small pieces using your hands.
4. 4. Peel the onion and garlic and dice them finely.
5. 5. Heat one tablespoon of oil in a large pot.
6. 6. Add the onions and garlic to the hot oil.
7. 7. Sauté the vegetables for five minutes over medium heat.
8. 8. Add the tofu and fry it for five minutes.
9. 9. Stir in the tomato paste and cook it for three minutes.
10. 10. Add the lentils, carrots, and zucchini to the pot.
11. 11. Stir in the tomatoes and pour in the broth.
12. 12. Let the sauce simmer for about twenty minutes, stirring occasionally.
13. 13. Add a little water if necessary to prevent the sauce from drying out.
14. 14. Cook the spaghetti in boiling salted water for nine to eleven minutes until al dente.
15. 15. Wash the basil and shake it dry.
16. 16. Pluck the leaves off the stems.
17. 17. Set aside a few leaves for garnish.
18. 18. Finely chop the rest of the basil.
19. 19. Stir the chopped basil into the sauce.
20. 20. Season the sauce with lemon juice, honey, salt, and pepper.
21. 21. Drain the pasta and let it drain well.
22. 22. Mix a small amount of sauce with the pasta.
23. 23. Plate the pasta onto the dishes.
24. 24. Pour the remaining sauce over the pasta.
25. 25. Drizzle the dish with a little oil.
26. 26. Grind fresh pepper over the top.
27. 27. Garnish the dish with the reserved basil leaves.

Nutrition per serving

• kcal: 589
• Protein: 30 g · Fett/Fat: 14 g · Carbs: 84 g