One Pot Vegan Pasta Bolognese

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 500g / 1 lb lentils (cooked)
• 700g / 24.5 oz tomato passata (tomato puree)
• 3 cups vegetable broth
• 2 tsp Italian mixed herbs
• 1/4 - 1/2 tsp chilli flakes (red pepper flakes), adjust to taste
• 2 tbsp tomato paste
• 3/4 tsp each salt and pepper
• 350g / 12 oz spaghetti, uncooked (other pasta - Note)

Instructions

1. Sauté onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.
2. Add lentils: Stir in the cooked lentils and mix well.
3. Add tomato: Once lentils are heated through, add tomato passata and vegetable broth.
4. Add remaining ingredients: Add all remaining ingredients except spaghetti. Stir well, then let it come to a boil.
5. Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.
6. Cook pasta: Cook for 12 minutes, stirring every minute or so, and more towards the end. Once fully submerged, take it off the stove once the pasta is just cooked and still saucy. Toss it for about 30 seconds to let the sauce reduce further.
7. Serve immediately.