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Veggie Bolognese

Veggie Bolognese

By OcadoLifePublished on 23 December 2022Easy on the wallet yet big on flavour, this Veggie Bolognese by MasterChef winner Lisa Faulkner uses passata that has soffrito in the mix (containing celery, onion and carrot) to cut down prep time without compromising on veg portions. Cook up a big batch and freeze the extra to have fast dinners at your fingertips. To make it vegan, simply switch the worcestershire sauce and parmesan for vegan alternatives.
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Time and servings

25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time

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

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.