Angelic White Vegetarian Bolognese

I just finished the last bite of it, I ate 2 portions all on my own, I cannot move anymore, but I have to post the recipe right away because  it’s truly one of the best I ever invented - Enjoy!

Cook the spaghetti al dente in salted water.

Crumble 200 g basil tofu (plain tofu is fine too) and roast it gently in a pan with a bit of olive oil until it gets crispy. Then add a small diced white eggplant, 1/3 red pepper, 2 sliced garlic cloves and a spring onion (or half a normal onion) and roast alltogether.

After a few minutes add liquid, either some water with vegetable stock powder, a sip of white wine or, as I did, mostly water and a sip of Masala liqueur. Let simmer until the eggplants are softened.

Then add minced parsley and basil, minced tomatoes,  2 tablespoons of ricotta cheese and 3 tablespoons of cream. Flavor with salt, pepper and nutmeg. Eat it!