Leek and Cheese Rarebit
Quick and easy for when you're on the go
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30 minutes
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Serves 4
35 Minutes
Serves 4
What you'll need…
- 300g Mushrooms
- 400g Carrots
- 1 Onion
- 2 Garlic cloves
- 4 Sprigs thyme
- 2 Sprigs rosemary
- 80g Fresh chestnuts
- 1/2 Tablespoon olive oil
- 500g Passata
- 200ml Vegetable stock
- 180g Spaghetti
- 20g Vegetarian hard cheese
The method
1
Begin by preparing your ingredients. Finely chop the onion and garlic, then slice the mushrooms and roughly chop the chestnuts. Use a vegetable peeler to cut the carrots into thin strips. Then remove the herbs from the stalk and roughly chop.
2
Heat the oil in a large pan and cook the onions until soft, then add in the mushrooms and chestnuts. Stir and allow to cook for around 4 minutes. The mushrooms should be golden.
3
Add in the garlic and herbs, cook for another minute then stir in the passata and veg stock. Stir well, then turn down the heat and allow to simmer for 15 minutes.
4
Cook the spaghetti according to pack instructions and grate the cheese. Once cooked, add the pasta to the sauce along with the strips of carrot. Toss together and finish with a sprinkle of cheese. Enjoy!
Recipe from Olive
