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🍝 Spaghetti with vegan mushroom bolognese

604 kcal · 30 min · 4 servings

Ingredients

• mushrooms, white 400 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• soup vegetables 1 bunch
• olive oil 2 tbsp
• tomatoes, chopped 800 g
• vegetable broth 200 g
• Italian herbs, dried 1 tsp
• sugar 1 tsp
• salt pinch
• pepper, black ground pinch
• spaghetti 500 g
• basil, fresh 20 g

Instructions

1. 1. Preheat the oven to 160 degrees Celsius.
2. 2. Clean the mushrooms and cut them into quarters.
3. 3. Line a baking tray with baking paper.
4. 4. Spread the mushrooms out on the tray.
5. 5. Dry the mushrooms in the oven for about 30 minutes.
6. 6. Peel the onion and cut it in half.
7. 7. Peel the garlic.
8. 8. Wash the soup vegetables thoroughly.
9. 9. Peel the soup vegetables.
10. 10. Cut the soup vegetables into coarse chunks.
11. 11. Put the garlic, onion, and soup vegetables into the mixing container.
12. 12. Chop the ingredients for 6 seconds on speed 8.
13. 13. Push the ingredients down with a spatula.
14. 14. Add the dried mushrooms.
15. 15. Add 2 tablespoons of olive oil.
16. 16. Fry the mixture for 5 minutes on the frying setting.
17. 17. Add the chopped tomatoes.
18. 18. Add the vegetable broth.
19. 19. Add the Italian herbs.
20. 20. Add the sugar.
21. 21. Add salt.
22. 22. Add pepper.
23. 23. Cook the sauce for 15 minutes at 100 degrees Celsius on speed 1.
24. 24. Bring salted water to a boil in a large pot.
25. 25. Cook the spaghetti for about 9 minutes until al dente.
26. 26. Drain the spaghetti in a sieve.
27. 27. Wash the basil.
28. 28. Shake the basil dry.
29. 29. Pluck the basil leaves off the stems.
30. 30. Finely chop the basil leaves.
31. 31. Season the mushroom bolognese with salt and pepper.
32. 32. Plate the spaghetti with the vegan mushroom bolognese.
33. 33. Garnish the dish with the fresh basil.
34. 34. Serve the food.

Nutrition per serving

• kcal: 604
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 98 g