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4 April, 2023

Whether you are a vegetarian or just looking for a meat-free recipe, this Veggie Spag Bowl, with vegetables and filling lentils, is perfect for the whole family. Serve with Parmesan if you don’t mind the calories! 

Serves: 4

Preparation time: 35 minutes 

Ingredients

1 tbsp olive oil

1 onion – diced

3 garlic cloves – crushed

1 medium carrot – finely diced or grated

1 small courgette – finely diced or grated

3 tbsp tomato puree

400 g dried lentils

100 g mushrooms – sliced

1 vegetable stock pot or cube

500 g passata in a glass jar

1 tbsp dried oregano

1 tbsp dried basil

400 g tomatoes – chopped

1 tsp salt

1 tsp black pepper

240 g wholemeal spaghetti

Instructions:  

  • Heat the oil in a pan on medium heat (where possible, avoid non-stick cookware).
  • Add the onion, garlic, carrot and courgette and cook for 3-5 minutes until starting to soften.
  • Add the tomato puree and cook for a further 2 minutes.
  • Add all the other ingredients, stir, and simmer over medium heat for 25 minutes, until the sauce has reduced slightly and the vegetables are soft.
  • While the Bolognese is cooking, cook the spaghetti according to the packet instructions.
  • Serve as soon as the pasta is cooked.

Tips

Why not try batch cooking? Cool within 2 hours of cooking, then divide the Bolognese sauce into individual servings (minus the spaghetti accompaniment) and freeze immediately. Then defrost when you fancy this tasty meal again.

Enjoyed this recipe and are craving more like this? Breast Cancer Uk’s brand new recipe e-book is out now! Download (for free) ‘Organic Flavours’ today. What are you waiting for? Get cooking. 

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