Vegetarian Spaghetti Bolognese

Vegetarian Spaghetti Bolognese

Ingredients

• 2 cloves of garlic
• 1 onion
• 2 sprigs of fresh rosemary
• 500g cooked lentils (or 2 cans of lentils, drained)
• Olive oil
• 200ml vegetable broth
• 1 x 280g jar of sun-dried tomatoes
• 2 x 400g tins of plum tomatoes
• 500g dried spaghetti
• Nutritional yeast or vegan cheese (optional)

Method

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary.
3. Heat a splash of olive oil in a casserole pan on medium heat, add the garlic, onion, and rosemary, and cook for 5 minutes, or until softened, stirring occasionally.
4. Add the cooked lentils, stirring well, then pour in the vegetable broth and let it simmer.
5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, breaking the plum tomatoes apart a little.
6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes. If it looks a little dry, add a splash of water to help it along.
7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of the Bolognese, and add nutritional yeast or vegan cheese if desired.
9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, and serve.