No-mince Spaghetti Bolognaise
Ingredients: (2-4 servings)
- 1 pkt. Gluten-free Spaghetti Pasta
- 1 clove Garlic, minced
- 1/2 Onion, diced
- 1/2 each of Red Bell Pepper & Yellow Bell Pepper, diced
- 1 Tomato, diced
- 1 tin crushed Tomatoes (Fire roasted is good)
- handful of Kalamata Olives, halved
- 3-4 Sundried Tomatoes, rehydrated & chopped
- pinch each of dried Basil & Oregano
- a few leaves of Fresh Basil, chopped finely
- Optional: 1/2 tsp. Red Pepper Flakes (if you want it to have a bit of spice…)
- Boil water with a dash of Olive Oil & Salt, and cook Pasta according to instructions on packet.
- In a large Saucepan heat some Oil and sauté Onions until they begin to soften. Add Garlic and sauté until it begins to release its aroma, then add Bell Peppers and pan-fry until they begin to soften.
- Add Tomato, dried Herbs, optional Red Pepper Flakes, and Sundried Tomatoes, and stir to combine. Pour in the tin of Tomatoes, bring to a boil and then turn down to simmer (add a little water if mixture looks too thick). Allow to cook on low until the vegetables are cooked & softened (about 15mins.), then add Olives & Basil and remove from heat.
- With a hand blender (or in a blender), purée the Sauce leaving about half of it chunky. Add drained Pasta, and serve in a big bowl.
Submitted by Rebecca of Blissfully Vegan, Facebook, Recipe Link
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Photo Credit: Rebecca
