Name: Classic Veggie Spag Bol with Cheese, Mushrooms and Wild Rocket
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Onion; 80 grams Sliced Mushrooms; 150 grams Vegan Mince; 2 unit(s) Garlic Clove**; 180 grams Spaghetti; 1 carton(s) Tomato Passata; 1 sachet(s) Mixed Herbs; 15 grams Worcester Sauce; 28 grams Red Wine Stock Paste; 40 grams Grated Hard Italian Style Cheese; 20 grams Wild Rocket; 1 tsp Sugar; 100 milliliter(s) Water for the Sauce; 20 grams Butter

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Recipes

Italian Recipes

Classic Veggie Spag Bol

with Cheese, Mushrooms and Wild Rocket

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Tags:

Veggie

Allergens:

Barley

•Cereals containing gluten

•Soya

•Wheat

•Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

80 grams

Sliced Mushrooms

150 grams

Vegan Mince

(Contains: Barley, Cereals containing gluten, Soya May contain traces of: Celery, Oats, Rye, Wheat, Cereals containing gluten, Mustard)

2 unit(s)

Garlic Clove**

180 grams

Spaghetti

(Contains: Cereals containing gluten, Wheat)

1 carton(s)

Tomato Passata

1 sachet(s)

Mixed Herbs

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2705 kJ

Energy (kcal)647 kcal

Fat16.1 g

of which saturates9.2 g

Carbohydrate93.2 g

of which sugars17.9 g

Dietary Fibre8.4 g

Protein28.4 g

Salt3.6 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Grater

•Medium Saucepan

•Colander

Instructions

Halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion, mushrooms and vegan mince to the pan and stir-fry until the veg has softened and the mince has lightly browned, 5-6 mins.

Meanwhile, bring a medium saucepan of water to the boil with 0.5 tsp salt for the spaghetti.

Peel and grate the garlic (or use a garlic press).

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Add the garlic to the vegan mince and fry for a further min until fragrant, 1 min.

Season with salt and pepper.

Add the passata, mixed herbs, Worcester sauce, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) to the vegan mince.

Stir together and bring to the boil, then reduce the heat and simmer 3-4 mins.

Once thickened, stir the butter (see pantry for amount) and cheese into the bolognese style sauce until melted.

Mix in the cooked spaghetti and season with salt and pepper.

Add a splash of water if you feel it needs it.

Share the veggie spag bol between your serving bowls. Top with the rocket and drizzle some oil over the leaves to finish.