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Ingredients (17)

SERVES 4

250g Linda McCartney mince

500g spaghetti

1 tin chopped tomatoes (or 4 fresh tomatoes, chopped)

2 carrots

1 large tomato

2 balls frozen spinach

1 onion

2 cloves garlic

500ml vegetable stock

1 square very dark vegan chocolate (Roshni used 100% cocoa solids)

3tbsp olive oil

1tsp Italian herbs

1tsp cinnamon

1tsp thyme

1/2tsp chilli flakes

1tsp salt

1tsp pepper

Method

STEP 1

Start off by dicing the onion in garlic and heating 2tbsp olive oil in a pan. Once the oil is up to temperature, add the onion and, once those have sweated down a bit, add the garlic


STEP 2

Add Italian herbs, cinnamon, thyme and chilli flakes to the onion and garlic before chopping your carrots and tomato and add to the pan


STEP 3

Add vegan mince and a splash of water to help that cook. Then add the tinned tomatoes, vegetable stock, frozen spinach, chocolate for richness and 1tsp of both salt and pepper. Leave it to simmer for around 45 minutes


STEP 4

Cook the spaghetti in salted water until soft and drain before seasoning with 1bsp olive oil, 1tsp salt and 1tsp pepper. Then you’re ready to serve, top with vegan cheese and enjoy!

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Mark
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