Meatless spaghetti Bolognese
Instead of meat, prepare spaghetti Bolognese with zucchini and root vegetables to get an excellent vegetarian version, for all those who love creative garden dishes.
1 – 2
carrots (200 g)
Fant seasoning blend for spaghetti Bolognese
Zlato Polje spaghetti
toasted pine nuts (or chopped walnuts)
Slice zucchini into strips (or coarsely grate). Slice or grate carrots and celery to the same size. Fry carrots and celery in hot oil and stir until softened. Mix contents of Fant packet in 500 ml water, pour over vegetables and bring to the boil. Sauté over low heat a few minutes while stirring. Cook spaghetti in boiling salted water and cook until al dente. Add zucchini, cook for 1 minute, then drain. Mix spaghetti and zucchini with sauce until well combined.
Serve warm with a sprinkling of pine nuts.
Add other vegetables as desired, but blanch them first.