Wholesome Veggie Spaghetti Bolognese

• 300 g Butternut Squash, peeled and cubed
• 300 g Mushrooms, quartered
• 1 Red Pepper, chopped
• 1 Onion, peeled and chopped
• 2 Celery, chopped
• 800 g Passata
• 2 tbsp Garlic Olive Oil
• 1 tbsp Oregano
• 1 tbsp Tomato Purée
• 1 Bay Leaf
• 1 Vegetable Stock Pot
• 200 ml Water
• Spaghetti to serve

Instructions

1. 1
   Prepare the vegetables, heat the oil in a pot and add the onion & celery. Cook for a few minutes.
2. 2
   Add the butternut squash & mushrooms, and cook for 10 minutes. Keep an eye on the pot so that nothing catches, giving it a stir every now and then.
3. 3
   Stir in the oregano, tomato puree & the bay leaf. Cook for a few minutes.
4. 4
   Pour in the Passata, stock pot & water. Turn the heat up and bring to a bubble, then turn the heat down. Cover pot with a lid and simmer for 30 minutes.
5. 5
   Cook the spaghetti (according to packet instructions) with lots of salt in your boiling water, then drain. Stir your pasta into the veggie sauce and divide into bowls. Sprinkle over some grated vegetarian hard cheese and enjoy.