DifficultyBeginner

A lovely quick take on the traditional Italian pasta dish. It's quick to make and tastes amazing too! Nutritional yeast is a 'cheesy' flavoured condiment that is available in all good health food stores. It brings a 'cheesy' taste to this dish, without any of the saturated fat. It's worth having in your press.

Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients
 400 g Spaghetti
 2 tbsp Olive Oil
 2 tsp Salt
 200 g Leek
 300 g Carrot
 1 Red Chilli (leave out if you don't like spice)
 300 g Oyster Mushrooms
 2 tbsp Tamari
 200 g Fresh Cherry Tomatoes
 400 g Fresh Tomatoes
 400 g Tinned Cooked Lentils
 180 ml Red Wine
 2 tbsp Maple Syrup
 400 g Tinned Chopped Tomatoes
 Salt and Pepper to taste
To serve
 Nutritional Yeast
 Fresh Basil
 Salt and Pepper

1

Cook the gluten-free spaghetti as per the instructions on the back of the pack. Once cooked, drain and rinse it.

2

Finely chop the greens from the leek. Grate the carrot, and finely slice the chilli into small pieces. Finely chop the tomatoes and chop the cherry tomatoes in half. Drain and rinse the can of lentils. Finely chop the oyster mushrooms.

3

Put 1 teaspoon of oil in a large pot over high heat, once the pan heats up, add the leek, chilli and grated carrot and 1 tsp of the salt. Cook for 3 mins stirring regularly.

4

Add the oyster mushrooms and cook for 3 minutes stirring regularly.

5

Add the tamari and cook for a further minute.

6

Next, add all the fresh tomatoes, the other tsp of salt, stir well, add the drained and rinsed lentils, maple syrup and the red wine and cook for a further 3-4 minutes.

7

Add the tin of chopped tomatoes and bring to the boil. Once it boils, reduce to a simmer and add the drained and rinsed pasta. Stir it well, mixing everything thoroughly.

8

Pluck the basil leaves from their stalks and set aside, chop the basil stalks finely and add into the pot.

9

Garnish with basil leaves and serve with nutritional yeast. Enjoy!

Ingredients

Ingredients
 400 g Spaghetti
 2 tbsp Olive Oil
 2 tsp Salt
 200 g Leek
 300 g Carrot
 1 Red Chilli (leave out if you don't like spice)
 300 g Oyster Mushrooms
 2 tbsp Tamari
 200 g Fresh Cherry Tomatoes
 400 g Fresh Tomatoes
 400 g Tinned Cooked Lentils
 180 ml Red Wine
 2 tbsp Maple Syrup
 400 g Tinned Chopped Tomatoes
 Salt and Pepper to taste
To serve
 Nutritional Yeast
 Fresh Basil
 Salt and Pepper

Directions

1

Cook the gluten-free spaghetti as per the instructions on the back of the pack. Once cooked, drain and rinse it.

2

Finely chop the greens from the leek. Grate the carrot, and finely slice the chilli into small pieces. Finely chop the tomatoes and chop the cherry tomatoes in half. Drain and rinse the can of lentils. Finely chop the oyster mushrooms.

3

Put 1 teaspoon of oil in a large pot over high heat, once the pan heats up, add the leek, chilli and grated carrot and 1 tsp of the salt. Cook for 3 mins stirring regularly.

4

Add the oyster mushrooms and cook for 3 minutes stirring regularly.

5

Add the tamari and cook for a further minute.

6

Next, add all the fresh tomatoes, the other tsp of salt, stir well, add the drained and rinsed lentils, maple syrup and the red wine and cook for a further 3-4 minutes.

7

Add the tin of chopped tomatoes and bring to the boil. Once it boils, reduce to a simmer and add the drained and rinsed pasta. Stir it well, mixing everything thoroughly.

8

Pluck the basil leaves from their stalks and set aside, chop the basil stalks finely and add into the pot.

9

Garnish with basil leaves and serve with nutritional yeast. Enjoy!

Spaghetti Bolognese

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