Pumpkin Gnocchi
It may sound fancy, but this pumpkin gnocchi is quick and easy to make using leftover pumpkin. Serve it with a garlic and herb brown butter glaze or your favourite pasta sauce.
Vegetarian Bolognese
You won’t miss the meat in this hearty vegetarian bolognese. Use whatever vegetables you have on hand to create a delicious sauce with many uses.
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Ingredients
- Dash of oil
- 1 large onion, finely chopped
- 1 capsicum, finely chopped
- 300g mixed vegetables, finely diced (e.g. carrot, parsnip, mushrooms, leek, celery)
- 2-4 cloves garlic, crushed
- 2 heaped teaspoons dried oregano
- Salt and pepper
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin lentils, drained
Method
- Heat oil in a pan and gently cook the onion until well browned, stirring regularly.
- Add the capsicum and vegetables to the pan, continue cooking gently for 5 minutes, still stirring regularly.
- Add the garlic and oregano, season with salt and pepper. Stir well and then add the tomatoes.
- Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally and adding a little water if it starts to stick.
- Add the lentils, simmer for a further 5 minutes and serve with pasta.