OMG this vegetarian spaghetti bolognaise was fantastic! Taste has such great recipes, from a variety of magazine sources and all thoroughly tested with good photos and clear instructions. I make a lot from this site and love the comments people add, to help me decide if I will give something a go or not. I’m always on the lookout for new vegetarian things to try and this fits the bill perfectly – it’s perfect for dinner parties or pot lucks where you need a vegetarian dish.
I did add 2 tiny red birds eye chillies, finely chopped, to the initial sautéed veg mixture, and increased the garlic a tad.
I also halved the amount of dried spaghetti, as I thought mmmm I think 500 gms is a hell of a LOT. I don’t know about you, but I like my pasta to have a real amount of sauce through it, not just 90% pasta with a tiny little blob on it! Halving the pasta quantity was the right decision as it was perfect with 250 gms, and looking at the website’s photo I can’t see how that is 500 gms of pasta unless they doubled the sauce. 250 gms is just right, as with all pasta dishes this is VERY filling – so it will still serve 4-6, depending on whether you have just a bowl of it on it’s own or serve it with salad, garlic bread etc.
I guess you could substitute other types of lentils, but red are perfect in this instance I think, and they cook so quickly, so no need for any pre-soaking/cooking.
As with any pasta dish, sprinkle liberally with freshly grated parmesan cheese if you like…..mmmmmm yum.
Happy Fooding!
Salmon & Avocado 