Chestnut Mushroom Bolognese

Step 1

Boil a kettlePeel and finely dice the carrot[s]Peel and finely dice the brown onion[s]

Step 2

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] vegetable oil over a medium-high heatOnce hot, add the diced carrot and diced onion with a large pinch of saltCook for 5 min or until starting to soften and caramelise

Step 3

Meanwhile, bring a large pot of boiled water with a pinch of salt to the boilAdd the linguine, and cook for 8-10 min or until cooked through but with a slight biteOnce cooked, drain the linguine and reserve approx. 150ml [250ml] starchy cooking water for later

Step 4

Meanwhile, grate half of the chestnut and button mushrooms and slice the restPeel and finely chop (or grate) the garlicAdd both the grated and sliced mushrooms and chopped garlic to the pan and cook for 5 min

Step 5

Crumble the Knorr vegetable stock cube[s] into the softened mushroom mixtureAdd the tomato paste, stir for 30 secs, then add the soy sauce, balsamic vinegar and Henderson's RelishAdd 1/2 tsp [1 tsp] sugar and season generously with pepperStir constantly until the mixture is evenly coated

Step 6

Add the reserved starchy pasta water, a little at a time, stirring it in as you goReduce the heat to medium and cook until the sauce has the consistency of bolognese – this is your chestnut mushroom bolognese

Step 7

Meanwhile, chop the basil finely including the stalksGrate the cheddar cheese

Step 8

Stir the drained linguine through the chestnut mushroom bologneseGarnish with the chopped basil and grated cheeseEnjoy!