Vegetarian Spaghetti Bolognese

Monday nights are 'Spag Bol" nights, and have been since I can remember! Also, because I work in advertising, my days tend to be very busy with little time to think about dinner and other household related aspects.

This recipe is a quick go-to for any day of the week and take about 25-30 minutes to prep and cook.

I hope you will enjoy it much as I do.

(P.S. this recipe is not vegan but you can use any vegan-friendly replacements)

Ingredients

200g mushrooms, chopped

2-3 tbsp grapeseed oil

1 medium onion, peeled and chopped

2 garlic cloves, peeled and finely chopped

50g tomato paste

1 tin chopped tomatoes

1 tin chickpeas, rinsed and dried

2 tsp brown sugar

1 tsp Italian herbs

S+P

40ml cream

50g grated Parmesan to sprinkle

250g cooked linguine or spaghetti

Method

In a medium to large pot, heat the oil (medium heat) and fry the onions, mushrooms, garlic and Italian herbs

Add the tomato paste, chopped tomatoes, chickpeas and 50ml water

Lower the heat, add S+P, and simmer for 15 minutes

Add the sugar (to neutralize the acidity) and cream and simmer for 5 minutes

You can add more cream should you want :) (there's really no limit)

Serve on the pasta and sprinkle with Parmesan