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Composition - Mushroom Spaghetti Bolognese:

1. Get 300 g Spaghetti
2. Need 250 g of or vegan mince or lentils
3. Take 1 cup - mushrooms
4. Provide 1 - large or 2 small onions
5. Get for Any fresh or frozen veg - green beans, peppers, courgette
6. Make ready of Fresh chopped tomatoes and/or passata or tinned tomatoes
7. Take A few basil leaves
8. Make ready for Chopped chilli and/or chilli oil
9. Take - Vegan Parmesan or cheese for a vegetarian option
10. Prepare 1 - large or 2 small bay leaves
11. Take 2 cloves for chopped garlic

Mushroom Spaghetti Bolognese start cooking:

1. Chop and cook the onion in a little oil for 2 minutes on a medium heat. Add the vegan mince and garlic and cook for a further 3 minutes and add the mushrooms until cooked.
2. Add the fresh or frozen veg, bay leaf and tomatoes and bring to a slow simmer. You will need to cook until the sauce thickens a little. You could add a little red wine at this point for a more robust sauce.
3. Cook the spaghetti or linguini according to the instructions.
4. Add pasta to your bowl, sauce on top of the pasta and sprinkling with the basil, chopped chillis if you are using, chilli oil and the vegan or non-vegan cheese. Don’t forget to remove the bay leaf!

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