Vegan Fettuccine Bolognese Recipe
- 03 June 2019
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Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. Inspired by the vegan Leopard’s Leap Natura De-alcoholised Classic White and Red, we share a vegan dish and family favourite. To amp it up, we use spinach fettuccine, but of course you can also use the more traditional spaghetti!
Vegan Fettuccine Bolognese
3 ml extra virgin olive oil
1 small red onion, finely chopped
3 large garlic cloves, finely chopped
1 carrot, very finely chopped
1 celery stalk, very finely chopped
12 cherry tomatoes, washed and halved
¼ cup dry small brown lentils, cooked
6 sun-dried tomatoes in oil
handful of basil
handful of walnuts
45 ml tomato sauce
¼ teaspoon red chilli flakes
grated nutmeg, to taste
1 teaspoon sugar
salt and pepper, to taste
fresh basil, to garnish
200 g dried spinach fettuccine or for a more traditional but healthy version, use whole-wheat spaghetti
Boil a big pot of water for the pasta and heat the olive oil in a large frying pan.
Add chopped onion to the pan and fry on a low heat until soft, then add carrot and celery. Fry until soft, stirring frequently. Finally add garlic and fry until it softens and becomes fragrant.
Chop sun-dried tomatoes roughly, put them into a pestle and mortar and pound into a paste. Add walnuts and chopped basil leaves and work them into the sun-dried tomatoes. Add a bit of olive oil to make a smooth pesto.
Move vegetable mixture to the side of the pan and place cherry tomatoes into the pan, cut- sides down. Let them cook for about a minute, then add pesto, cooked lentils, a bit of tomato sauce and the wine. Season with sea salt, black pepper, nutmeg, chilli and sugar to taste.
Add cooked pasta to the pan. Toss it in the sauce, let it warm up for a minute and serve with picked basil leaves.