Better late than never right? I've been meaning to post this all day and not seemed to get around to it until now!
There is something so comforting a big bowl of bolognese. So today I thought I'd share my take on Vegan Linguini Bolognese. I love how this recipe is full of vegetables and pulses while still maintaining the rich flavour of the meat alternative!

INGREDIENTS

300g Linguini

1 Tablespoon Garlic Puree

1 Tablespoon Basil

1 Tablespoon Oregano

1 Tablespoom Mixed Herbs

A Large Pinch of Salt

2 Red Onions

1 Tin of Green Lentils

1 Tin of Chopped Tomatoes

METHOD

Place a large pan of salted water over a medium heat and bring it to a rolling boil.

While the water is boiling add the garlic puree, basil, oregano and mixed herbs to a deep frying pan with approximately three tablespoons of olice oil. Place the pan over a medium heat.

Finely dice two red onions and add them to the frying pan with a large pinch of salt. Stir to coat the diced onions in the oil, allow the onions to simmer and stir intermittently until they soften.

Once the onions have softened, add the tin of green lentils including the water into the deep frying pan, along with a tin of chopped tomatoes and a tin of water. Stir everything together and leave simmer for approximately 20 minutes.

Meanwhile add the linguini to the pan of salted water and cook it until al dente. Once cooked add a cup of the pasta water to the bolognese sauce, then drain the linguini, toss it in a little bit of olive oil and place onto your plate.

Scoop over your bolognese sauce and finish with soe grated Vegan ‘Parmesan’ (I use one from Violife).

Enjoy!