INGREDIENTS

2 tbsp extra virgin olive oil

2-3 cloves garlic, finely chopped

1 brown onion, finely diced

2 celery stalks, finely diced

2 medium carrots, finely diced

100g mushrooms, finely diced

3/4 cup red lentils, pre-soaked and drained

2 tbsp apple cider vinegar or red or white wine

1 tbsp tomato paste

1 cup vegetable stock or water

1L passata 

1 tbsp pure maple syrup

1 tsp oregano, finely chopped 

1 tsp thyme 

2 tbsp basil, finely chopped [extra for serving]

Gluten free sourghum spaghetti [or preferred pasta variety]

2-3 large zucchinis, peeled into ribbons or spiralled

Parmesan to serve [optional for vegan]

Salt and pepper

METHOD

Heat oil in a large frypan over medium heat. Sauté garlic, onion, carrot and celery until translucent.

Add mushrooms and lentils and cook for a further 2 minutes. Deglaze with apple cider vinegar or wine. Stir through tomato paste, vegetable stock, passata and maple syrup. Bring to a gentle simmer. Cook until entils are tender and sauce has thickened. Stir through herbs and  season to taste with salt and pepper.

Meanwhile, bring a large saucepan of water to boiling point. Add a generous amount of salt. Cook pasta of choice according to packet instructions or until al dente.

Transfer cooked spaghetti to bolognese sauce. Add zucchini. Toss until evenly coated. Serve immediately and top with parmesan and extra basil.