We are going veggie this week. This wholesome veggie spaghetti Bolognese really hits the spot.
It’s packed full of flavour from garlic, herbs and plenty of vegetables, but feels indulgent and satisfying like a proper comfort food dish should.
Sometimes you just crave a big, hearty bowl of pasta smothered in a rich, veggie-packed sauce.
The sauce simmers away on the hob, filling your kitchen with delicious aromas. Mushrooms, butternut squash and tomatoes make up the base, creating a chunky, flavourful sauce that clings to the spaghetti really well. A few classic ingredients like onion, celery, oregano and tomato puree provide that unmistakable Bolognese flavour.
Best of all, this veggie version is really easy to throw together with simple ingredients. It makes a big batch that’s perfect for feeding a crowd or ensuring plenty of leftovers. Hearty yet healthy, it’s a proper feel-good dish that the whole family will love!
Wholesome Veggie Spaghetti Bolognese
Ingredients
- 2 tbsp garlic olive oil
- 1 onion (peeled and chopped)
- 2 sticks of celery (chopped)
- 300g butternut squash (peeled and cubed)
- 300g mushrooms (quartered)
- 1 red pepper (chopped)
- 1 tbsp oregano
- 1 tbsp tomato puree
- 1 bay leaf
- 1 vegetable stock pot
- 800g Passata
- 200ml water
- Spaghetti to serve
Directions
- Prepare the vegetables, heat the oil in a pot and add the onion & celery. Cook for a few minutes.
- Add the butternut squash & mushrooms, and cook for 10 minutes. Keep and eye on the pot so that nothing catches, giving it a stir every now and then.
- Stir in the oregano, tomato puree & the bay leaf. Cook for a few minutes.
- Pour in the Passata, stock pot & water. Turn the heat up and bring to a bubble, then turn the heat down. Cover pot with a lid and simmer for 30 minutes.
- Cook the spaghetti (according to packet instructions) with lots of salt in your boiling water, then drain. Stir your pasta into to the veggie sauce and divide into bowls. Sprinkle over some grated vegetarian hard cheese and enjoy.
