(Vegetarian) Cheat's Lentil & Cherry Tomato Bolognese

Add the spaghetti to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. Drain the pasta, reserve 1 cup of the cooking water, and return to the saucepan. Drizzle with olive oil to prevent sticking.

While the spaghetti is cooking, heat olive oil (2 tbs for 2 people / 1/3 cup for 4 people) in a large frying pan over a medium-high heat. Add the garlic, thyme, capers and a pinch ofchilli flakes (if using). Cook for 1-2 minutes. Add the passata (use suggested amount), carrot, cooking water (½ cup for 2 people / 1 cup for 4 people) and vegetable stock cube (use suggested amount) and simmer for 5 minutes, or until slightly thickened. Add the lentils, zucchini and cherry tomatoes and cook for 5 minutes, or until softened. Tip: Add a dash more water if the sauce looks too thick.

While the bolognese is cooking, pick and finely slice the basil leaves.

Add the basil (reserve some for the garnish!) and butter to the sauce and stir through until melted. Season to taste with a pinch of salt, pepper and sugar. Tip: Adding butter, salt and sugar to your sauce reduces the acidity from the cherry tomatoes and passata.