Difficulty level: Easy
1 tablespoon olive oil (for sautéing)
1 onion, diced
2 garlic cloves, minced
2 × 400g tins chopped tomatoes (or tins of ratatouille)
1 × 400g tin lentils (or vegetarian mince or other beans)
½ cup peas
2 teaspoons vegetable stock
20 olives sliced
Basil leaves (optional)
1. Preheat a saucepan full of water, with a little oil, and once boiling add the spaghetti.
2. Sauté the onion and garlic.
3. Add the tomatoes, lentils, peas, vegetable stock, olives and oil. Cook until heated through.
4. Drain spaghetti and place on plate. Top with bolognese.
This recipe appears in the NZ Vegetarian Society's Home Tried Favourites cookbook.