Spaghetti Bolognese

• 份量: Serves 4
• 总时间: 15 minutes

配料

Spaghetti Bolognese - the veggie edition.

The most popular weekly meal made in UK households, everyone has their version! Swap out meat for a change and pack in over 6 vegetables in my veggie version of spaghetti bolognese. The protein comes from puy lentils which ae pe-cooked saving you lots of time. My kids love this one!

5 tbsp olive oil

1 white onion - finely diced

1 courgette - grated

1 carrot - grated

8 Chestnuts mushrooms - sliced

6 cloves garlic - crushed

½ tsp chilli flakes

1 tsp tomato paste

200ml tomato passata

1 packet of @merchantgourmet puy lentils

1 tbsp dried oregano

300g Dried spaghetti

Handful Fresh basil leaves

Salt and pepper to taste

To garnish : parmesan , extra virgin olive oil and basil leaves

In oil, Saute the onion, courgette, carrot until softened

步骤

Add the garlic, chilli flakes and mushrooms, saute for about 5 minutes.

Add the tomato paste and passata, stir well then add the dried oregano, basil leaves, salt and pepper. Leave to simmer for 5 minutes.Cook the spaghetti al dente to the packet instruction, do not drain.

Now add the lentils to the tomato sauce and simmer for another 5 minutes

Add the spaghetti with lots of pasta water to loosen the sauce

Check for seasoning, plate up with a generous grating of parmesan, a drizzle of evoo and basil leaves.