Veggie Bolognese
Use up all your vegetable scraps in this thick and cozy Veggie Bolognese recipe! It's easy to swap in whatever you have on hand to minimize kitchen waste. Serve it over protein-rich chickpea pasta for a hearty, healthy meal.
Servings 4
Calories 422kcal
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon red pepper flakes (optional)
- 3 stalks celery
- 3 carrots
- 1 medium onion
- 1 medium squash
- 8 oz. baby bella mushrooms
- 2 cups packed greens (spinach, kale, carrot tops, whatever you have)
- 16 oz. crushed tomatoes
- 16 oz. can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons Italian seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 cup fresh basil
- 16 oz. chickpea pasta
Instructions
- Prep the Veggies: Chop up all the vegetables including mushrooms and greens into a very small dice carefully using a knife. Alternatively, you can use a food processor with the shredding disk.
- Heat a large saute pan over medium heat. Add in olive oil. Once hot, toss in crushed garlic and red pepper flakes, if using. Stir and let cook for 1 minute. Then add in chopped celery, carrots and onion. Stir and let cook for about 10 minutes, or until softened.
- Stir in the chopped squash and let cook for another 5 minutes until softened. Toss in the chopped mushrooms and stir well. Let cook for 20 minutes, stirring occasionally.
- Add in chopped greens, crushed tomatoes, diced tomatoes, vegetable broth, Italian seasoning, salt and pepper. Stir together and simmer for 30 minutes. Add in the fresh basil and let cook for another 5 minutes.
- In the meantime, boil water for the pasta and cook according to the package instructions. Drain, rinse and set aside.
- Once sauce is cooked, use an immersion blender or high-speed blender to buzz up the sauce into a smooth consistency. Pour over the pasta and serve. Adding more fresh basil or parmesan, if desired.