Veggie Bolognese (V)



Veggie Bolognese (V)

2 tbsp extra virgin olive oil

2 onions, finely chopped

400g can chickpeas, drained, rinsed and roughly chopped

15g dried sliced porcini mushrooms

300g coarsely grated pumpkin or squash

200g coarsely grated courgette

1 tbsp chopped oregano leaves

2 large garlic cloves, crushed

680ml tomato passata

400g can cherry tomatoes, [or fresh sliced in half]

1tbsp balsamic vinegar

400g dried wholemeal pasta

basil leaves and finely grated parmesan or vegetarian alternative, to serve

Heat a large deep sided pan over a medium heat. Add the oil, onion and chickpeas and cook for about 10 mins, stirring occasionally, until the mixture is a deep golden colour. While the chickpeas are cooking put the porcini in a med bowl and cover with 250ml of boiling water. Leave to soak for 15 mins or until softened. While the mushrooms are soaking, add the pumpkin, courgette, oregano and garlic to the pan and cook, stirring, for 5 mins. Drain the mushrooms, reserving the soaking liquid, finely chop and add to the pan. Add the reserved liquid, passata and tomatoes. Leave to simmer for 10 mins or until the mixture has thickened. Add the vinegar and some seasoning and stir to combine. While the sauce is simmering cook the pasta as per packet instructions until al dente. Drain well and serve on warm plates. Top with the sauce and sprinkle with the basil and parmesan.