Smokey Vegetable Bolognese

26 Jun


Me and my mom decided on the spur of the moment to paint our kitchen today. So in other words we have been run off our feet all day and my arms are going to be sore in the morning! But the colors are beautiful and it was definitely worth it. I had planned on a making a complicated sort of a dinner but necessity was the mother of invention for this great, speedy dish.


The dish is quick basic really but the addition of chopped green olives and a pinch of smoked paprika really deepens the flavor and makes this dish really impressive. Don’t worry if you don’t like olives, like me, because you can’t taste olives specifically. It is just the smokiness off them. So this is a fantastic meal if you are stuck in a rut for time but don’t want to sacrifice flavor or nutritiousness.


Smokey Vegetable Bolognese (Serves 2)

1tbsp olive oil

1/2 onion, sliced

4 garlic cloves, minced

8-10 green olives, finely chopped

1/2 green pepper, sliced

1/2 red pepper, sliced

1/2 small courgette, cut into half circles

8-10 chestnut mushrooms, sliced

1 x 400g tin chopped tomatoes

1/2tsp caster sugar

1/4tsp smoked paprika

1tsp fresh oregano, finely chopped

150g whole wheat pasta shapes

salt and pepper

grated parmesan and torn fresh basil leaves, to serve

  • Heat the oil in a medium pot over a medium heat, add the onions and garlic and fry for 2mins then add the rest of the veggies and cook, stirring regularly, until the mushrooms and given up their juices and the vegetables are softening.
  • Pour in the chopped tomatoes, sugar, paprika, and oregano and mix to combine.
  • Bring to the boil then reduce the heat and let simmer for 3-5mins until the sauce is thickened.
  • Cook the pasta according to packet instructions.
  • Serve the bolognese over the pasta and sprinkle with parmesan and basil leaves.


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