One of the first recipes I ever cooked from scratch was this spaghetti bolognese. I love how filling it is, for such a low cost. The bolognese freezes really well too, so there’s never any waste; just simply cook some fresh pasta and heat through. Aduki beans have a meaty texture and make a wonderful mince- they are also low fat and high in protein. My meat-eating friends love this dish and choose to cook it over a beef bolognese!
1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 orange pepper, deseeded and finely chopped
1 small courgette, chopped finely
6 mushrooms, chopped
1 can (300g) aduki beans, drained and rinsed
1 can chopped tomatoes
1 tbsp tomato ketchup
1 tsp dried oregano
1 tsp mixed herbs
1 tsp Marmite
400g dried spaghetti (egg-free)
Handful of pine nuts, optional
Pinch of sea salt and pepper
Small handful of fresh basil leaves
1. In a large pan, heat the olive oil and onion over a medium heat for 2 minutes until the onion begins to soften. Add in the garlic, pepper, courgette and mushrooms and cook for 2-3 minutes until they begin to soften.
2. Pour in the drained aduki beans and chopped tomatoes and reduce the heat to medium-low. Stir through the tomato ketchup, oregano, mixed herbs and Marmite and cover with a lid. Cook for 15-20 minutes, stirring frequently to avoid sticking.
3. In the meantime, cook the spaghetti in boiling water for 8-10 minutes until al dente. Drain the water and portion onto plates. Stir through the pine nuts if you wish, to add extra texture.
4. Season the bolognese with sea salt and pepper and serve generously over the spaghetti. Decorate with basil leaves just before serving.