This hearty plant-based bolognese is deliciously rich and full of flavour


  • Low-calorie cooking spray
  • 1 medium carrot, diced
  • 1 celery stick, diced
  • 2 medium red onions, 1 diced and 1 cut into wedges
  • 2 tsp dried oregano
  • 4 garlic cloves, chopped
  • 2 tbsp tomato purée
  • 1 vegetable stock cube, suitable for vegans
  • 400g can chopped tomatoes
  • 1 tbsp yeast extract
  • 1 medium courgette, diced
  • 300g mushrooms, sliced
  • 300g dried linguine or spaghetti
  • 2 x 400g cans green lentils, drained and rinsed
  • 500g cherry tomatoes
  • ½ large bag rocket leaves


  1. Spray a medium non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Add the carrot, celery and diced onion and cook for 2 minutes. Stir in the oregano, garlic, tomato purée and some freshly ground black pepper, reduce the heat to low and simmer for 5 minutes.
  2. Dissolve the stock cube in 3 tbsp boiling water and add to the pan, along with the chopped tomatoes and the yeast extract. Cover and cook for 10 minutes.
  3. Add the onion wedges, courgette and mushrooms and cover again. Bring back to a simmer and cook for 10 minutes.
  4. Meanwhile, cook the pasta according to the pack instructions.
  5. Stir the lentils and cherry tomatoes into the vegetables, simmer for 5 minutes and season to taste. Drain the pasta and stir through the vegetables along with the rocket. Cook it all for 2 minutes then serve hot, with a Speed salad.