Vegetarian
We're disrupting how you think about Bolognese with this faux version that subs in tender chickpeas for meat. It's plant-based protein for the win with a rich, sweet tomato sauce and plenty of spaghetti-clinging parmesan for comfort bowls served with a lighter touch.
Using a box grater, coarsely grate carrot and onion. Roughly chop olives. Pick parsley leaves and roughly chop leaves and finely chop stems.
Heat oil in a large frypan over medium heat. Add carrot, onion, olives, oregano and parsley stems and cook for 6–8 minutes or until caramelised. Cover with a lid and cook for a further 5 minutes or until vegetables are completely softened.
Drain chickpeas and roughly mash with a fork. Finely chop garlic. Add chickpeas and garlic to pan and cook for 2-3 minutes or until fragrant.
Add passata and milk and bring to the boil. Reduce heat to low and cook for 20 minutes or until reduced and thickened.
Meanwhile, bring a large saucepan of salted water to the boil over high heat. Cook spaghetti as per packet instructions. Drain pasta reserving 60ml (1⁄4 cup) cooking water.
Add cooked pasta and most of the parsley to the sauce with pasta water, 1 tablespoon at a time, and stir well until pasta is coated. Divide between bowls and sprinkle with parmesan and remaining parsley to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
