Summer Bowl Veggie Style

Ingredients for 4 servings:

• 400g spaghetti
• 2 tbsp olive oil
• 500 g veggie mince
• Sea salt and pepper, freshly ground
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp sugar, fine
• 3 garlic cloves
• 1 tsp chili flakes
• 4 tbsp tomato paste
• 125 ml dry white wine
• 1 tsp organic lemon peel
• 1 tbsp red wine vinegar
• 400 g cherry tomatoes, colorful
• 90 g olives, black, small, without stones
• 1 handful of basil leaves
• 100 g Parmesan, preferably mature, grated
• 1 bunch of thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a Bolognese with crunchy ingredients and veggie mince

Heat 2 tablespoons of olive oil in a pan, then sauté the veggie mince, garlic, some chopped or dried thyme, and chili in a non-stick pan. Add 1 teaspoon of salt, 1 teaspoon of pepper, and the sugar. After 8 minutes, stir in the tomato paste (start with 2 tablespoons, then add more if needed). The paste should darken. After 4 minutes, deglaze with wine. Cook the spaghetti in salted water according to the package instructions, then drain through a sieve. Toss with the lemon zest, lemon juice, and vinegar. Add the halved cherry tomatoes, olives, and the veggie-mince mixture. Divide among the plates, garnish with fresh basil and thyme leaves, and serve sprinkled with Parmesan cheese.