Veggie Lentil Bolognese

a) Heat a splash of oil in a large saucepan over high heat. b) When hot, add the mushrooms and cook until browned 3-4 mins.

a) Fill another large saucepan with the boiled water from your kettle and put on high heat. b) Add a pinch of salt and the wheat Tagliatelle. Stir and cook for 12 mins. c) After 10 mins, stir in the spinach and submerge to wilt. Drain into a colander when cooked.

a) Add the Italian style herbs and the lentils to the mushrooms. b) Cook for a 1 minute, then pour in the chopped tomatoes and water (see ingredients for amount). c) Stir in and dissolve the stock pot and simmer for 8-10 mins.

a) Meanwhile, roughly chop the walnuts. In a small bowl, mix the walnuts with the parsley, half the Italian style grated hard cheese and a glug of olive oil.