Vegetarian Spaghetti

[Guest guest]

Vegetarian Spaghetti

 

 

4 teaspoons olive oil

1 large brown (yellow) onion, chopped

2 garlic cloves, crushed

2 medium zucchini, chopped

200 g (7 oz) yellow squash, chopped

1 medium eggplant, chopped

3/4 cup red lentils, rinsed, drained

2 large tomatoes, chopped

700 g (25 oz) bottle Italian tomato pasta sauce

300 g (10 1/2 oz) broccoli, cut into small florets

1/4 cup chopped fresh flat-leaf parsley leaves

375 g (13 1/4 oz) dried GF spaghetti pasta

vegan parmesan cheese, to serve

 

 

1. Heat oil in a large, heavy-based saucepan over medium heat. Add

onion and garlic. Cook for 5 minutes or until onion is just soft.

 

2. Add zucchini, squash and eggplant. Cook, stirring, for 5 minutes.

 

3. Add lentils, tomato, pasta sauce and 1/2 cup cold water. Bring to

the boil. Reduce heat to medium-low. Cook, covered, for 20 minutes.

 

4. Add broccoli. Cook, uncovered, for 10 minutes or until lentils are

tender.

 

5. Meanwhile, cook pasta in a saucepan of boiling, salted water,

following packet directions, until tender. Drain.

 

6. Divide pasta between bowls. Top with vegetable sauce. Serve with

parmesan cheese.

 

 

Serves 4.