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    Mushroom spaghetti bolognese

    Try this meat-free family classic.  It's perfect for serving on cold winter days during the week, or just as good for entertaining.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4


    2 tbsp mild olive oil
    2 red onions, chopped
    2 cloves garlic, finely chopped
    2 x 300g packs essential Waitrose Cup Mushrooms, roughly chopped
    1 Star ai Funghi Porcini stock cube
    400g can essential Waitrose Chopped Tomatoes
    3 tbsp Waitrose Green Basil Pesto
    300g essential Waitrose Spaghetti
    Finely grated Parmigiano Reggiano or Grana Padano cheese, to serve


    1. Heat 1 tbsp of the oil in a large saucepan and gently fry the onions for 10 minutes until soft and turning golden.  Increase the heat to high, add the garlic, remaining oil and mushrooms and cook, stirring frequently, for 10 minutes, until browned.
    2. Blend the stock cube with 150ml boiling water and add to the pan with the tomatoes and pesto.  Bring to the boil, reduce the heat to a gentle simmer and cook for 10 minutes until thickened and pulpy.
    3. Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti for 10 minutes until tender.  Drain, divide between 4 serving plates and top with the mushroom sauce.  Serve sprinkled with a little cheese.  Great with a green salad.

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