This vegetarian spaghetti Bolognese is a quick, easy and tasty pasta dish without the mince normally included in the sauce.
- 15ml (1tbsp) olive oil
- 1 large leek, trimmed and sliced
- 1 garlic clove, crushed
- 2 carrots, peeled and diced
- 350ml (12fl oz) carton fresh Napoletana sauce
- 1 large courgette, thinly sliced
- 100g (4oz) button mushrooms, wiped and halved
- 225g (8oz) spaghetti
- Basil sprigs and Parmesan cheese shavings, to serve
Heat the oil in a large, deep pan and fry the leek, garlic and carrots for 5-6 mins, stirring all the time.
Add the sauce and 200ml (7fl oz) water and bring to the boil. Reduce the heat and simmer, stirring occasionally for 10 mins. Add the courgette and mushrooms and cook for a further 10 mins until all the vegetables are tender and the sauce has thickened.
Meanwhile, cook the spaghetti in a large pan of boiling, salted water for 8-10 mins until just tender. Drain well.
Season the sauce to taste with salt and freshly ground black pepper, and serve with the spaghetti garnished with sprigs of fresh basil and Parmesan cheese shavings.
Top tip for making Vegetable spaghetti Bolognese
This sauce can be served with boiled rice or couscous instead of pasta and also makes a tasty topping for a baked potato.