top of page

Vegetarian Spaghetti Bolognese

(by CJ Howard)


4 - 6 oz. pasta

drizzle of olive oil

1 red pepper, chopped

1/2 onion, chopped

handful of mushrooms, sliced

15 oz. can lentils

15 oz. can chopped tomatoes

1 vegetable stock cube

1 T. tomato paste

thyme, basil, rosemary, oregano, or any herb/spice you like

3/4 c. grated cheddar cheese


Bring a large pot of salted water to boil, and cook pasta al dente.

In a large skillet, heat olive oil and sauté peppers until somewhat softened.

Add onions, and sauté until golden brown.

Add mushrooms, and sauté for several minutes.

Strain but don’t rinse the lentils, and add along with chopped tomatoes.

Add vegetable stock cube, tomato paste, and spices to taste.

Cook over medium-low heat for 5 minutes.

Slowly add the grated cheddar cheese.

Drain pasta and toss with sauce.

Serves 2.


(Read Co-existing, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page