Ready in: 15 to 30 mins
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Pack in plenty of veggies with this healthier take on a Bolognaise. This hearty, comforting dish is perfect for Meatfree Monday! Recipe courtesy of Dr Michelle Braude, nutritionist and author of The Food Effect Diet and The Food Effect Diet Vegan, available through Instagram.
Ingredients:300g (uncooked weight) whol-wheat or brown rice spaghetti
1 tbsp olive oil
1 onion, peeled and chopped
2 carrots, peeled and finely chopped
2 sticks of celery, sliced
300g tin cut green beans in water, drained and chopped
400g tin chopped tomatoes
2 tbsp tomato purée
125g mushrooms, chopped
¼–½ tsp cayenne pepper
salt and pepper
10g fresh parsley, chopped
- Bring a large pot of water to the boil. Add a generous pinch of salt and stir. Add the spaghetti and cook according to the packet instructions.
- In the meantime, heat the olive oil in a saucepan. Add the chopped onion and fry over a low heat for 3–5 minutes, until softened and translucent but not browned. Add the carrots, celery and green beans. Stir in the chopped tomatoes, tomato purée, mushrooms and cayenne pepper. Add a generous pinch of salt and pepper to taste.
- Allow the sauce to simmer for 10 minutes, then stir through the fresh parsley.
- Drain the spaghetti when cooked, and divide between serving plates. Top each serving with a quarter of the Bolognaise sauce and some freshly ground black pepper.