Vegetarian mushroom bolognese

Method

1. Heat the oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening, then stir in the mushrooms and chestnuts and cook for 4 minutes until golden and cooked through.

2. Add the garlic and herbs, cook for another minute, then stir in the passata and vegetable stock. Season well, then simmer gently for 15 minutes.

3. Cook the spaghetti according to the packet instructions, then drain and add to the sauce along with the carrots.Toss until well coated and the carrots have warmed through, then serve sprinkled with the cheese (if using).