Chestnut Mushroom Bolognese With Courgetti Linguine

Boil a kettle

Peel and finely dice your brown onion[s]

Peel and finely dice your carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced carrot and diced onion with a pinch of salt

Cook for 5 min or until starting to soften and caramelise

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons, stack into a pile and fold in half lengthways, then finely slice – this is your courgetti

Add your linguine to a pot of boiled water with a pinch of salt and bring to the boil over a high heat, then cook the linguine for 8-10 min or until cooked with a slight bite

Add your courgetti to a colander

Once done, drain the cooked linguine over the courgetti, reserving approx. 150ml [195ml] [250ml] of the starchy pasta water

Meanwhile, grate half your chestnut mushrooms and baby button mushrooms and slice the rest

Peel and finely chop (or grate) your garlic

Add both the grated and sliced mushrooms and chopped garlic to the pan and cook for 5 min

Add your vegetable stock mix to the softened mushroom mixture

Add your tomato paste, stir for 30 secs, then add your soy sauce, balsamic vinegar and Henderson's Relish

Add 1/2 tsp [3/4 tsp] [1 tsp] sugar and season generously with pepper

Stir constantly until the mixture is evenly coated

Add the reserved starchy pasta water, a little at a time, stirring it in as you go

Reduce the heat to medium and cook until the sauce has thickened – this is your chestnut mushroom bolognese

Meanwhile, chop your basil finely including the stalks

Grate your cheddar cheese