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Andrea McLean’s Sneaky Veg Spag Bol!

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Andrea McLean Sneaky Vegetable Spag Bol FiveDinners.com

Andrea McLean’s Sneaky Veg Spag Bol!

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Andrea McLean’s Sneaky Vegetable Spag Bol

Andrea McLean Sneaky Vegetable Spag Bol FiveDinners.com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
This was so delicious we prefer it to the meat version! One of Andrea McLean's kids favourite dishes, and for good reason – it's hearty and packed with flavour!
change servings 4
Print Recipe

Equipment

  • frying pan
  • Saucepan
  • Box grater or Food processor

Ingredients

  • 1 courgette grated, squeezed to remove moisture
  • 2 carrots peeled, grated
  • 100 g mushrooms chopped
  • 1 onion finely diced
  • 3 cloves garlic chopped
  • 1 red bell pepper grated
  • 1 aubergine diced 1/2 inch pieces
  • 125 g puy lentils precooked
  • 1 stock cube vegetable or chicken
  • 30 ml ketchup
  • 15 ml worcestershire sauce
  • 1 tbsp dried oregano
  • 5 g fresh parsley chopped for garnish
  • 45 ml olive oil
  • 500 g passata
  • 320 g spaghetti
  • 100 g cheddar cheese grated, optional

Instructions

Spaghetti

  • Cook spaghetti in salted boiling water until al dente – about 10 minutes. Drain and reserve (drizzle little olive oil to stop them sticking).

Sneaky Vegetable Bolognese

  • Prep all the vegetables; grating and dicing. Make sure you squeeze the moisture from the grated courgette and grate the red pepper flesh (not the pith inside) over a bowl to catch all the liquid and discard (or finely dice the pepper).
  • On the highest heat, fry the mushrooms in a little oil for 3 minutes. Add onions, reduce heat to medium and cook for a further five minutes. Remove everything from the pan.
  • Add more oil, fry the aubergine on a high heat for a couple of minutes each side, then remove from the pan.
  • Add more oil, fry the carrots and courgette for five minutes, then add the garlic and grated red bell pepper and cook for another minute. Reintroduce the mushrooms/onions, season very generously with salt, pepper and the oregano and crumble in the stock cube.
  • Pour in the passata with half the volume of water (1 jar passata + 1/2 jar water) stir in the ketchup, Worcestershire sauce, puy lentils and leave to simmer for at least five minutes or until you are ready to serve.
  • Just before serving, fold in the aubergine.
  • Serve on Spaghetti, season again, garnish with chopped parsley and add a pinch of chili flakes if desired.

FLEXITARIAN

If you want strictly vegetarian – use plant based parmesan alternative and vegetable stock cube (otherwise a chicken stock cube tends to add a little more flavour)

Nutrition Per Serving

Calories: 748kcal | Carbohydrates: 109g | Protein: 30g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 573mg | Potassium: 1416mg | Fiber: 21g | Sugar: 20g | Vitamin A: 7187IU | Vitamin C: 71mg | Calcium: 287mg | Iron: 7mg