Vegan Spaghetti Bolognese with Focaccia

1. Cook the wholemeal spaghetti according to package instructions.

2. In a pan, heat the soya ragu sauce.

3. Add extra soya mince, green beans, red onion, garlic, sweetcorn, carrot, and peas; cook until vegetables are tender.

4. Top the mixture with grated mild Sheese and parsley.

5. Toast the focaccia and spread with organic sundried tomato pesto.

6. Serve the spaghetti with the sauce and accompany with the focaccia.

Nutritional notes

1. Calories: 657

2. Carbs: 80g

3. Protein: 32g

4. Fat: 20g