vegetable bologneseSERVES 4



1tbsp olive oil

1 red onion, chopped

1 large garlic clove, crushed

3 carrots, chopped

1 red pepper, deseeded and chopped

75g mushrooms, sliced

500g carton creamed tomatoes

75g broccoli, broken into tiny florets

1tbsp Worcestershire sauce

pinch of sugar

2tbsp basil leaves

250g spaghetti


1 Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic and carrots and cook for 5 mins, then add the peppers and cook for 2 more minutes.

2 Stir in the mushrooms, creamed tomatoes, broccoli, Worcestershire sauce, sugar, most of the basil and 200ml water. Season and simmer for 5 mins.

3 Cook the spaghetti in boiling salted water for 10 mins until tender, yet still with a slight bite.

4 Tip half of the vegetable mixture into a processor and blitz until almost smooth. Return to the vegetables and stir together, warming through. Drain spaghetti and toss into the vegetables, finish with a couple of basil leaves to serve.

Per serving: 318cals 5g fat (0.7g saturated), 57g carbs