Capsicum Bolognase..???

Tomorrow is World Vegan Day.

Needless to say I won't be celebrating it. ;)

I did however go vegetarian tonight, attempting to replicate something Stu and I made on the weekend (I was feeling fooded out after Jake's party and wanted something "healthy").

Ingredients:
* bag of mushrooms, sliced
* a couple of capsicums, preferrably different colours, diced into small pieces
* bit of butter and a big dolloup of mashed garlic
* herbs/spices/salt/pepper to taste
* Bertolli pasta sauce of your choice
* few cups of wholegrain pasta
* handful of shredded tasty (or parmesan) cheese

Fry the mushrooms in butter (or oil), then add the capsicum and garlic. I added a Bull's Horn capsicum to my mix tonight. Cook until it softens a little. Looks good already hey? :)

Bertolli make these lovely pasta sauces which appear to be preservative free. We had Sun Dried Tomato and Sweet Basil on the weekend. Tonight I had Tomato, Parmesan, Parsely and Cracked Pepper.

Add the sauce to the veggies and simmer gently for a while.. looking even better!

While that's happening, cook up some wholegrain pasta (supposed to be better for you heh!). Once that's done, put the pasta in a bowl, topped with the capsicum/mushroom sauce, and a sprinkling of your favourite cheese.

Stu added some chicken stock to his version, which I didn't do. But they both tasted superb :)