Veggie Bolognese
Ingredients
2 tbsp of olive oil
2 garlic cloves, crushed
200 g of chestnut mushrooms, roughly chopped
1 heaped tsp of dried italian herbs or oregano
1 jar of soffrito passata
1 tin of green lentils, drained
150 ml of vegetable stock
2 splashes of worcestershire sauce (or vegan worcestershire sauce)
300 g of spaghetti
1 handful of parmesan, grated (or vegan hard cheese) (optional)
1 handful of of basil, to serve
4 servings
Calories~513 kcal
Protein~19 g
Carbs~81 g
Fat~13 g
Fiber~11 g
Sugar~8 g
Total recipe
Calories~2,050 kcal
Protein~75 g
Carbs~325 g
Fat~50 g
Fiber~45 g
Sugar~30 g
Method
Step 1
Heat the oil in a large non-stick pan over a medium heat. Fry the garlic for 30 secs, then add the mushrooms with some seasoning and cook for 5 mins or until softened.
Step 2
Add the dried herbs and cook for another min, before stirring in the passata. Add the lentils and pour in the vegetable stock. Bring to the boil then reduce the heat. Add a few dashes of worcestershire sauce, then leave to bubble away for 15 mins. Loosen with a splash of water if necessary, and check the seasoning towards the end of cooking, adjusting as required.
Step 3
Meanwhile, cook the spaghetti in a large pan of boiling salted water according to the packet instructions, then drain well.
Step 4
Divide the spaghetti between plates or pasta bowls and spoon the bolognese on top. Garnish with basil leaves and serve with freshly grated cheese, if you like.
