Recipe of the Month – May | Vegetarian Spaghetti Bolognese

Vegetarian Spaghetti Bolognese

Each month we will be posting a Recipe of the Month, taken from our fantastic Cooking for One book which is available to purchase here on our website and from a number of local stockists.

All profits from the sale of Cooking for One will be donated to Cruse Bereavement Support whose work in supporting bereaved people is invaluable.

This month: Vegetarian Spaghetti Bolognese

60g leeks
1 tsp butter
Hillfarm Extra Virgin Cold-Pressed Rapeseed Oil (squirt)
40g red lentils
¼ vegetable stock cube dissolved in 100ml boiling water
Small tin chopped tomatoes
Tomato puree (heaped tsp)
1 garlic clove – peeled and finely chopped
Dried basil (heaped tsp)
1 portion of spaghetti (100g)
½ tsp Aspall Organic Balsamic Vinegar
40g Quorn mince
Grated Cheddar cheese, maturity of your choice
Himalayan rock salt and black pepper to season

Finely chop the leeks. In a heavy-bottomed saucepan, heat the butter and oil.
Add the leeks and stir until they soften. Do not allow to brown.

Add the drained lentils to the leeks, followed by vegetable stock, chopped tomatoes, tomato puree, garlic and basil and cover and simmer until the lentils are soft (approx. 15 mins).

Bring a largish pan of slightly salted water to the boil. Add the pasta and stir once.
Cook for 10–12 minutes and drain.

Add the balsamic vinegar and Quorn. Cook for a further 3 mins. Add a little hot water or
any remaining juice from the tinned tomatoes if the food looks like drying out.

Serve the Quorn Bolognese mix on the pasta and top with a generous helping of grated
Cheddar cheese. Season to taste and serve with garlic bread.