Spag Bol

INGREDIENTS

Sauce:

• 1 white onion, diced

• ½ cup celery, finely diced

• ½ cup carrots, finely diced

• 1 tsp garlic puree

• 1 tbsp applesauce

• 1 tbsp tomato puree

• 1 tbsp sundried tomatoes, chopped

• ⅓ cup vegetable stock (or red wine)

• 1 cup passata

• 1 tin plum tomatoes

• 1 cup water

• 1 cup button mushrooms, finely chopped

• 1 tsp italian herbs + ½ tsp salt

• ½ cup chopped walnuts

• 1 cup cooked lentils

• ½ cup flaked almonds

• ½ tsp garlic puree

• ½ tbsp lemon juice

• 1 tbsp nutritional yeast

• 350g Rigatoni

METHOD

1. Heat pan with water and cook the onion until translucent. Add celery, carrots and cook down for 5 minutes. Add minced garlic, apple sauce, tomato puree and sun dried tomatoes and stir to combine.

2. Add the vege stock (or wine if using) and cook down, for 1-2 minutes. Then add the passata, plum tomatoes, water, chopped mushrooms, miso and Italian herbs. Simmer for 20 minutes. Stir in walnuts and cooked lentils.

3. Toss flaked almonds, garlic, lemon juice and nutritional yeast into a blender. Pulse the mixture until it resembles a fine crumb (30 seconds).

4. The greens: steam the kale and spinach. Blanch the broccoli in boiling water until vibrant. Set aside.

5. The tomatoes: slice them in half. Place them on a baking dish, sliced side up, and add black pepper. Roast in the oven art 200 ̊C for 8-10 minutes.

6. Cook the pasta. Once cooked, combine with the sauce and serve. Top with almond parm.