Veggie Spaghetti Bolognese

Ingredients:

3 tsp dried basil

2 x carrot

150g courgette

4 garlic clove

240g lentils in water (drained)

1 handful of fresh flat-leaf parsley

250g gluten free spaghetti

80g sundried tomatoes

400g tin plum tomatoes

2 tbsp tomato puree

400g passata

Method:

1. Preheat the oven to fan 200C. Peel the carrots and finely dice. Finely dice the courgette. Finely chop or crush the garlic. Roughly chop the parsley.

2. Heat a large saucepan with 4 tsp oil on a medium heat. Add the carrots, courgette, garlic, basil and half the parsley. Season with sea salt and cook for 3-4 mins, until softening.

3. Meanwhile, roughly chop the sundried tomatoes. Add both to the saucepan with the tomato puree and the plum tomatoes. Cook for 1 min, then add the passata; rinse out the cartons with 100ml water and add to the pan. Drain the lentils, rinse, then add to the saucepan. Season with sea salt and black pepper. Simmer the bolognese for 10-15 mins, until the sauce thickens. Boil a kettle.

4. Heat a large saucepan filled with salted boiling water on a high heat. Add the spaghetti and boil for 15-17 mins, until cooked, then drain.

5. Serve the spaghetti topped with the bolognese.