• 1tbsp Olive oil
  • 1 Onion, finely chopped
  • 100g Carrot, grated
  • 1 Orange pepper, deseeded and finely chopped
  • 75g Mushrooms, finely chopped
  • 500g Tomato passata
  • 225g Soya mince (frozen)
  • 1 Very low salt vegetable stock cube
  • Dried mixed herbs or 1 tsp chopped fresh basil
  • 225g Spaghetti
  • 50g Cheese, grated


  • STEP 1

    Heat the oil in a large frying pan. Add the onion, carrots and pepper, and sauté for five minutes, until soft.

  • STEP 2

    Add the mushrooms and continue to sauté for a further two minutes, then add the passata and soya mince.

  • STEP 3

    Crumble the stock cube over the mixture and add the herbs. Cook for a further 10 minutes until the sauce thickens.

  • STEP 4

    Meanwhile, cook the spaghetti in boiling water according to the instructions. Drain.

  • STEP 5

    Chop the spaghetti into short strands, spoon over the Bolognese sauce and sprinkle with cheese.