Meatless spaghetti Bolognese
25 min
3
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.
Ingredients
1
zucchini
1 – 2
carrots (200 g)
80 g
root vegetables
1 packet
Fant seasoning blend for spaghetti Bolognese
300 g
Zlato Polje spaghetti
3 tablespoons
toasted pine nuts (or chopped walnuts)
PREPARATION
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.
SERVING
Serve warm with a sprinkling of pine nuts.
ADVICE
Add other vegetables as desired, but blanch them first.
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