Vegan-Recipe.org

“The Cook With M&S roasted garlic and mushroom paste brings an umami-rich depth of flavour to this vegan take on spag bol. This hearty, meat-free dish is a great way to feed the family on a budget.”
– Chris Baber

Ingredients (serves 4)
320g spaghetti
2 tbsp olive oil
300g chestnut mushrooms, diced
1 pack M&S sofrito mix
1 tsp oregano
½ jar Cook With M&S roasted garlic and mushroom paste
A tin of chopped tomatoes
500ml vegetable stock
200g puy lentils, cooked
1 clove garlic, minced
3 tbsp dried breadcrumbs
½ pack fresh parsley, finely chopped

Method
Heat the 1 tbsp oil in a frying pan over a medium-high heat and pan-fry the mushrooms, tossing occasionally, until caramelised. Add the sofrito mix and oregano, turn down the heat and cook for a further 10 minutes, until the veg softens and becomes lightly caramelised.

Add the Cook With M&S roasted garlic and mushroom paste and cook for another 5 minutes.

Add the chopped tomatoes and stock, then simmer for another 20 minutes. Add the lentils and cook until the sauce has reduced and thickened slightly, so you have a rich ragu.

Cook the pasta according to the packet instructions

Meanwhile, add the remaining 1 tbsp olive oil to the pan and, once hot, add the grated garlic and cook for 1-2 minutes. Add the breadcrumbs and toast until golden, then stir through the parsley and take off the heat.

Serve the ragu tumbled through the pasta, topped with the breadcrumbs.

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