Vegan mushroom bolognese

Ingredients

• 1⁄2 tbsp olive oil

• 1 onion, finely chopped

• 300g baby chestnut mushrooms, sliced

• 80g fresh chestnuts, roughly chopped

• 2 garlic cloves, finely chopped

• 4 fresh thyme sprigs, leaves stripped and roughly chopped

• 2 fresh rosemary sprigs, leaves stripped and roughly chopped

• 500g passata

• 200ml vegetable stock

• 180g spaghetti

• 400g carrots, julienned (see tip)

Method

1. Heat the oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening, then stir in the mushrooms and chestnuts and cook for 4 minutes until golden and cooked through.

2. Add the garlic and herbs, cook for another minute, then stir in the
   passata and vegetable stock. Season well, then simmer gently for 15 minutes.

3. Cook the spaghetti according to the packet instructions, then drain and add to the sauce along with the carrots. Toss until well coated and the carrots have warmed through.

Recipe from Delicious magazine