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Spaghetti Vegetable Medley Bolognese
- RECIPE MAKES: 4 portions
- PREP TIME: 15 minutes
- COOK TIME: 20 minutes
Method
Step 1
Cook the Mevalia Spaghetti in plenty of boiling water according to the directions on the pack.
Step 2
Heat the oil in a medium saucepan and sauté the chopped vegetables until slightly softened.
Step 3
Add the tomatoes and tomato puree and cook for a further 10 minutes until the sauce is slightly thickened.
Step 4
Drain the pasta and place on the serving dishes, top with the bolognese, chopped parsley and cracked black pepper.
Useful tip: Can also be served with Mevalia Penne
Ingredients
- 320 g Dry Mevalia Spaghetti
- 1 tbsp Olive oil
- 100g Baby leeks, cut and rinsed
- 125g Medium courgette, chunky chopped
- 150 g Butternut squash, diced
- 150 g Aubergine, diced
- 100 g Chestnut mushrooms, chopped
- 400 g Tin chopped tomatoes with herbs
- 1 tbsp Tomato puree
- 2 tbsp Chopped fresh parsley
- Cracked black pepper
