Recipe: Delux dairy and gluten free spaghetti bolognese

Note: You could easily make this with normal cheese, pasta and pesto. Sadly this one isn't actually vegan or even vegetarian as I used a beef stock pot, but if you aren't gluten free you could easily use worcester sauce or marmite for flavouring instead.

Ingredients

• 1 courgette


• 8 mushrooms


• 2 onions


• 1 tin red kidney beans


• 1 small size tin baked beans


• 1 tin tomatoes


• 1 cup tomato puree


• Enough gluten free pasta for two people


• 1 dessert spoon oregano


• 2 tsp basil


• Plenty of black pepper


• 1 beef "stock pot" (these things)


• 1 dessert spoon pesto


• 1 dessert spoon margarine


• Handful pine nuts


• Grated (vegan) cheese

Method

• Chop up courgette, onion and mushrooms (I prefer quite big pieces of veg in my bolognese)


• Gently fry vegetables in a little oil until softened


• Meantime, put the kidney and baked beans through a food processor until broken up, but not mushy (this is in place of mince or TVP mince)


• When vegetables are just cooked, add beans, tomatoes, tomato puree, oregano, basil and black pepper


• Bring mixture to a gentle simmer and melt stock pot over top, stirring through


• While the sauce simmers, cook your pasta


• Thicken sauce with cornflower if needed


• When pasta is cooked, drain, then return to still-hot ring and stir through butter, then pesto, then finally pine nuts and cheese


• Serve the sauce over the cooked pasta straight away