Vegan Spaghetti Bolognese

Method

1. 1 Finely dice the red onion and bell pepper and crush the garlic cloves.
2. 2 In a pan, heat a tiny splash of olive oil and bring to a medium heat. Add in the onions and once they're slightly soft, toss in the red pepper and garlic cloves.
3. 3 Dice the mushrooms to create a mince meat like texture, then saute these in the pan for a few minutes to lightly brown.
4. 4 Cook until fragrant and the veggies have nicely softened, then pour in the chopped tomatoes and half a can of water.
5. 5 Add in the tomato puree, Tamari sauce, basil leaves and season with salt and pepper.
6. 6 Reduce to a simmer and allow the sauce to cooks and thicken.
7. 7 Meanwhile, spiralize or julienne peel the courgettes and set aside.
8. 8 Once the sauce has thickened and reduced down a little, adjust any flavours to your liking, then mix through the Riced Sweet Potato and allow to cook for 10 more minutes.
9. 9 Serve the veggie pasta topped with a generous helping of the sauce and some fresh basil leaves.