Name: Spaghetti "bolognese" (vegetables and split peas)
Prep time: 10 min
Cook time: 15 min
Yield: 2 servings
Ingredients: 150 g of whole wheat pasta; 2 carrot (optional); 1 leek (optional); 1 bell pepper (optional); 2 onion; 2 garlic clove; 300 ml of vegetable broth; 100 g of split pea; 400 g of canned peeled tomato; 2 tablespoon of tomato paste; 1 tablespoon of dried oregano; 1 teaspoon of cinnamon powder (optional)

Spaghetti "bolognese" (vegetables and split peas)

Use whatever vegetables are available (seasonal, frozen, ...) Variation: Replace the broth with white wine

Vegetarian Vegan Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 15 minutes

Rest time: 100 minutes

Cost per serving: 1,53 €

Energy: 611 kcal / serving

Nutritional score:

Instructions

1. Soak the split peas for about 2 hours.
2. Sauté the chosen vegetables (chopped into small pieces) in a saucepan for about 10 minutes. Squeeze the garlic and add it. Occasionally pour in some broth (or white wine).
3. Add the split peas and the remaining broth. Let simmer for about 5/10 minutes. Add the tomatoes (peeled and concentrated), herbs, and, according to your taste, a little cinnamon. Mix. Bring the sauce to a boil.
4. Reduce the heat and let simmer for at least twenty minutes.
Meanwhile, cook the spaghetti (or other pasta) following the instructions on the package.
5. Season the sauce with salt and pepper and serve over drained pasta with gruyere and/or parmesan.