The perfect Autumnal taste for those of you looking to do something different with your pumpkins this Halloween. Instead of pumpkin soup, try this delicious and warming Vegan Spaghetti Bolognese.
Bolognese is an Italian classic that normally involves meat and parmesan cheese. This vegan version of a traditional dish loved the world over, replaces these ingredients with red lentils for filling out the sauce and nutritional yeast for that final loving touch. A firm family favourite, you can vary the vegetables you add or strip them away for a simpler taste.
Vegan Spaghetti Bolognese
The taste of Autumn - this Vegan Spaghetti Bolognese uses pumpkin in the rich sauce making it ideal for a Halloween dinner recipe.
Put the red lentils in a saucepan, cover with water and bring to the boil. Simmer for 10 minutes.
Whilst the red lentils are cooking, chop the onion, chilli, garlic, small red pepper, cherry tomatoes, fresh pumpkin and kale. We like our vegetables quite chunky but if you would prefer a much smoother bolognese, chop everything finely.
Add pasta to a saucepan, cover with water and bring to the boil. Simmer on a low heat whilst you cook your bolognese sauce.
In a blender, combine the tinned chopped tomatoes, pumpkin, black pepper and salt, adding a little olive oil or water if needed.
In a pan, fry the onion, garlic, chilli, cherry tomatoes, tomato paste, oregano, basil and rosemary on a high heat for couple of minutes. Once starting to golden, lower the heat.
Drain the red lentils. Then, add the tomato and pumpkin sauce from the blender, the red pepper, the kale and the red lentils to the pan and mix well. If you are using red wine, add it now.
Leave to simmer on a low heat for 15 minutes or until the vegetables are to your desired consistency. In the meantime, stir the pasta frequently, lower the heat if need be, and add more water as required.
Serve with nutritional yeast flakes and fresh basil, along with extra black pepper.