A healthy, delicious vegan version of the classic favourite, spaghetti bolognaise. Recipe from The Food Effect, written by Dr Michelle Braude.
300 g (uncooked weight) whole-wheat or brown rice spaghetti
1 tbsp olive oil
1 onion, peeled and chopped
2 carrots, peeled and finely chopped
2 sticks of celery, sliced
300 g tin cut green beans in water, drained and chopped
400 g tin chopped tomatoes
2 tbsp tomato puree
125 g mushrooms, chopped
¼ – ½ tsp cayenne pepper
Salt and pepper
10 g fresh parsley, chopped
Bring a large pot of water to the boil. Add a generous pinch of salt and stir. Add the spaghetti and cook according to the packet instructions.
In the meantime, heat the olive oil in a saucepan. Add the chopped onion and fry over a low heat for 3–5 minutes, until softened and translucent but not browned.
Add the carrots, celery and green beans. Stir in the chopped tomatoes, tomato puree, mushrooms and cayenne pepper. Add a generous pinch of salt and pepper to taste. Allow to simmer for 10 minutes. Stir through the fresh parsley.
Drain the spaghetti when cooked, and divide between serving plates. Top each serving with a quarter of the bolognaise sauce. Top with some freshly ground black pepper. Serve hot.