Classic Veggie Spag Bol
with Cheese, Mushrooms and Wild Rocket
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
Enjoy!
