This supercharged plant-based spaghetti Bolognese is a nutritional powerhouse, made with M&S’ Plant Kitchen More than Mince, flavour-packed classic tomato everything sauce and handy frozen soffritto mix.
Serve with a green salad, and just one portion will pack in 24 different plants – so it's a winning dinner if you're looking to up your plant diversity and eat the recommended 30 plants a week.
Serves four.
Ingredients
150g mushrooms, thinly sliced
200g red cherry tomatoes
250g frozen soffritto
4 cloves garlic, minced
1 pack (300g ) M&S Plant Kitchen More than Mince
500g tomato sauce
400g wholewheat spaghetti
To serve
1 handful fresh oregano, leaves picked
1 pack (380g ) super green salad
Method
Preheat the oven to 200°C/180°C fan. Arrange the mushrooms (150g ) and red cherry tomatoes (200g ) on a baking sheet, drizzle with extra virgin olive oil and season with salt and pepper. Roast for around 20 minutes, until the mushrooms are golden brown, and the tomatoes are starting to break down.
Meanwhile, heat a splash of extra virgin olive oil in a large frying pan over a medium heat. Add the frozen soffritto (250g ) and garlic (4 cloves ) and sauté until the veg is softened. Add the Plant Kitchen More Than Mince (one pack ) and continue to sauté for three to four minutes, breaking up with the back of a wooden spoon, until the mince has browned slightly. Season with salt and pepper.
Add the tomato sauce (500g ), then fill the empty jar three-quarters full of water and add to the sauce. Bring to the boil, then turn the heat down to a simmer and leave to blip away. Season to taste.
Meanwhile, bring a large pan of salted water to the boil and cook the wholewheat spaghetti (400g ) according to the pack instructions. When the pasta is done, use tongs to drain the spaghetti and toss it in the sauce, then stir in the roasted cherry tomatoes and mushrooms. Add a splash of cooking water if it looks too dry.
Finish with fresh oregano (one handful ) and serve with the super green salad (one pack ).
