Serves 2
Preparation time 15 minutes
Cooking time 35–45 minutes
1 tablespoon vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
75 g (3 oz) chestnut mushrooms, roughly chopped
1 tablespoon tomato purée
400 g (13 oz) can chopped tomatoes
250 ml (8 fl oz) red wine or vegetable stock
pinch of dried mixed herbs
1 teaspoon yeast extract
150 g (5 oz) textured vegetable protein (TVP)
2 tablespoons chopped parsley
200 g (7 oz) wholewheat spaghetti
salt and black pepper
freshly grated Parmesan cheese, to serve
Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, garlic, celery, carrot and mushrooms and cook, stirring frequently for 5 minutes, or until softened. Add the tomato purée and cook, stirring, for a further minute.
Add the tomatoes, wine or stock, herbs, yeast extract and TVP. Bring to the boil, then reduce the heat, cover and simmer for 30–40 minutes until the TVP is tender. Stir in the parsley and season with salt and pepper.
Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions until it is al dente. Drain thoroughly, then divide the pasta between 2 serving plates. Top with the vegetable mixture and serve immediately with a scattering of grated Parmesan.
For lentil bolognaise, use 150 g (5 oz) canned green lentils in place of the TVP. Rinse them well before use. If you are using dried lentils, soak and cook them first according to the packet instructions.