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Spaghetti ‘Volognese’

serves 2-3
plant-based

Ingredients

• 1 tablespoon olive oil (any oil will do)
• 4 cloves garlic, sliced or minced
• 1 or 2 red onions, diced (white will do)
• 300-400g of mushrooms, finely sliced/diced
• 400ml vegetable stock
• ½ tsp dried basil
• 1 carrot, grated
• 2-3 tbsp Tamari or Soy Sauce
• 1-2 tbsp balsamic vinegar (or ½ cup red wine)
• 1 tin chopped tomatoes
• 100-120g dry soya mince
• 4 tbsp Mrs Balls Chutney
• Salt and freshly ground black pepper, to taste
• Fresh basil (handful, torn)
• Spaghetti or pasta of your choice.

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic and onion, and cook, stirring frequently, until onions are caramelised or translucent, about 2-5 minutes.
2. Add the mushrooms and cook for 5 minutes. Add a tablespoon of stock instead of adding more oil if it gets too dry (and a lid to the pot too to allow the mushrooms to steam).
3. Add dried basil, vegetable stock, carrot, tamari, balsamic vinegar, and tinned tomatoes. Combine thoroughly.
4. Add dry soya mince and chutney. Mix well.
5. Simmer gently while cooking the pasta (about 12 minutes for wholewheat spaghetti).
6. Serve with fresh basil.