Spaghetti with slim vegetable bolognese

Name: Spaghetti with slim vegetable bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1/2 (approx. 140 g) Aubergine; 1 (approx. 150 g) Courgette; 270 g Celeriac; 150 g Carrots; 1 TABLESPOON Oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sambal Oelek; 7-10 Tbsp Tabasco; 300 g Spaghetti; 4 Stem(s) Basil; 40 g Parmesan slicer

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1/2 (approx. 140 g) Aubergine
1 (approx. 150 g) Courgette
270 g Celeriac
150 g Carrots
1 TABLESPOON Oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sambal Oelek
7-10 Tbsp Tabasco
300 g Spaghetti
4 Stem(s) Basil
40 g Parmesan slicer

Directions

1
Peel and finely dice the onion and garlic. Wash and clean aubergine and zucchini. Peel and wash celery and carrots. Dice everything very finely. Heat the oil in a pan and fry the carrots and celery.
2
Add the aubergine, zucchini, onion and garlic and continue frying briefly. Add tomatoes with juice and chop a little. Bring to the boil and simmer for about 5 minutes. Season with salt, pepper, Sambal Oelek and a dash of Tabasco.
3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Wash the basil, dab dry and pluck finely. Arrange noodles with sauce on plates. Sprinkle with basil and parmesan.