Veggie bolognese

SERVES 4 PREP 25 mins COOK 25 mins EASY V G

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 (about 1 medium courgette)

1 tbsp chopped oregano leaves 2 garlic cloves, crushed 680ml tomato passata

400g can cherry tomatoes

1 tbsp balsamic vinegar 400g dried wholemeal pasta basil leaves and finely grated parmesan or vegetarian alternative, to serve

Put a large deep-sided frying pan over a medium heat. Add the oil, onion and chickpeas and cook for 10 mins, stirring occasionally, until the mixture is a deep golden colour. While the chickpeas are cooking, put the porcini in a medium heatproof bowl and cover with 250ml 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 them 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 in a large saucepan of salted boiling water until al dente. Drain and divide between serving bowls. Top with the sauce and sprinkle with basil and parmesan to serve.

GOOD TO KNOW low fat • fibre • iron • 4 of 5-a-day PER SERVING 612 kcals • fat 10g • saturates 1g • carbs 96g • sugars 18g • fibre 18g • protein 24g • salt 0.1g