Monday nights are 'Spag Bol" nights, and have been since I can remember! Also, because I work in advertising, my days tend to be very busy with little time to think about dinner and other household related aspects.
This recipe is a quick go-to for any day of the week and take about 25-30 minutes to prep and cook.
I hope you will enjoy it much as I do.
(P.S. this recipe is not vegan but you can use any vegan-friendly replacements)
Ingredients
200g mushrooms, chopped
2-3 tbsp grapeseed oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
50g tomato paste
1 tin chopped tomatoes
1 tin chickpeas, rinsed and dried
2 tsp brown sugar
1 tsp Italian herbs
S+P
40ml cream
50g grated Parmesan to sprinkle
250g cooked linguine or spaghetti
Method
In a medium to large pot, heat the oil (medium heat) and fry the onions, mushrooms, garlic and Italian herbs
Add the tomato paste, chopped tomatoes, chickpeas and 50ml water
Lower the heat, add S+P, and simmer for 15 minutes
Add the sugar (to neutralize the acidity) and cream and simmer for 5 minutes
You can add more cream should you want :) (there's really no limit)
Serve on the pasta and sprinkle with Parmesan
