Veggie packed bolognese with garlic pangrattato

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings people

Appliance/Function:

Preheat the oven to 220°C fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 1.5cm chunks (pumpkin skin is edible and delicious, but remove it if you prefer). Quarter the carrot lengthwise and cut into 1cm chunks. Put the pumpkin and carrot on the lined tray, spray with oil and season with salt and pepper. Roast for 20-22 mins, until tender. Bring a medium pot of salted water to the boil for the spaghetti.

Peel and finely chop the onion. Peel and mince the garlic. Roughly chop the spinach. Heat the first measure of oil in a medium-deep frypan over medium-high heat. Cook the onion and half of the garlic, stirring, for 3 mins or until softened. Add the lentils, tomatoes, Italian herbs, tomato paste, honey, and 60ml of water to the mixture. Reduce the heat to medium and cook, covered, for 10 mins to develop the flavour. When there are 2 mins of cooking time remaining, stir in the spinach.

While the bolognese is cooking, add the spaghetti to the pot of boiling water. Cook according to packet directions, or until al dente. Drain.

Finely chop the parsley, including the stems. Heat the second measure of oil in a small frypan over medium heat. Add the remaining garlic and cook, stirring, for 30 secs or until fragrant. Add the breadcrumbs and cook, stirring, for 1-2 mins until golden. Stir in the parsley and season with salt and pepper. Remove from the pan.

Add the spaghetti and roasted vegetables to the bolognese sauce and gently stir to combine. Taste, then season with salt and pepper.

Divide the veggie packed bolognese between plates and sprinkle with the garlic pangrattato.