Spaghetti Bolognese

Spaghetti Bolognese - always a go-to for a busy family as a midweek dish. I make spaghetti once a week and it honestly doesn't always taste the same - which is why I've started journaling all my spaghetti improvisations in the kitchen:) I use meat-free sausage chunks (obviously) and my pot broth as a liquid base. There's not a lot of herbs and spices needed here because all the flavour is packed in that broth already. I bring it home with a creamy coconut finish and avo toppings. It's a quick, healthy and satisfying dinner.

Ingredients

• 3 tbs extra virgin olive oil

• 2 medium carrot, finely diced

• 1 medium onion, finely diced

• 3 celery stalks, finely diced

• 2 cups mushrooms, halved

• 2 cups pot broth

• 1 cup coconut cream

• 1 tbs red pepper flakes

• 3 tbs nutritional yeast

• 1 medium avocado

• Wholewheat spaghetti

• Meat-free sausage, chopped (2)

• cherry tomatoes, halved

• Salt & pepper to taste

Method

1. Cook spaghetti as per package instructions - once cooked, drain water and set aside.

2. On medium heat, sauté onions, celery and carrots until carrots are a bit soft but still crunchy.

3. Once the vegetables are cooked, add the pot broth, mushrooms, sausage chunks and pepper flakes. Simmer for 10 minutes.

4. Add the nutritional yeast, followed by the coconut milk and cherry tomatoes. Taste and season generously with black pepper and salt to taste.

5. Serve with cooked spaghetti and sliced avocado.