Name: Plant-powered bolognese
Total time: 1800 s
Yield: 4
Ingredients: 150 gram mushroom; 200 gram red cherry tomato; 250 gram frozen soffritto; 4 clove garlic; 1 pack more than mince; 500 gram tomato sauce; 400 gram wholewheat spaghetti; 1 handful fresh oregano; 1 pack super green salad

Step 1

Preheat the oven to 200C/180C fan. Arrange the mushrooms (150 g) and red cherry tomatoes (200 g) on a baking sheet, drizzle with extra virgin olive oil and season with salt and pepper. Roast for around 20 minutes, until the mushrooms are golden brown and the tomatoes are starting to break down.

Step 2

Meanwhile, heat a splash of extra virgin olive oil in a large frying pan over a medium heat. Add the M&S prepared frozen soffritto mix (250 g) and garlic (4 cloves) and sauté until the veg is softened. Add the M&S More Than mince (1 pack) and continue to sauté for 3-4 minutes, breaking up with the back of a wooden spoon, until the mince has browned slightly. Season with salt and pepper.

Step 3

Add the M&S classic tomato everything sauce (500 g) , then fill the empty jar ¾ full with water and add to the sauce. Bring to the boil then turn the heat down to a simmer and leave to blip away. Season to taste.

Step 4

Meanwhile, bring a large pan of salted water to the boil and cook the M&S Italian wholewheat spaghetti (400 g) according to the pack instructions. When the pasta is done, use tongs to drain the spaghetti and toss it in the sauce, then stir in the roasted cherry tomatoes and mushrooms. Add a splash of cooking water if it looks too dry.

Step 5

Finish with fresh oregano (1 handful) and serve with the super green salad (1 pack) .

Plant-powered bolognese

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