Easy Plant Based Spag Bol

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Vegan Spag Bol

I made this for lunch when I had very little in the pantry and fridge so it was a real winner! It's a great one for the kids too as the little brown lentils are *hopefully* too small for them to even notice them. Enjoy 😋

Serves 4

1 packet of spaghetti

1 can of brown lentils (drained and rinsed)

1 can of crushed tomatoes

2Tbsp tomato paste

1tsp Italian herbs

Handful of baby spinach

Handful of fresh basil

Handful of grated vegan cheese (or parmesan cheese if you’re not concerned about it being fully vegan / plant based)


  1. Cook spaghetti in boiling salted water

  2. Once cooked, drain pasta and add back to pot and cooking element

  3. Add crushed tomatoes, tomato paste and Italian herbs. Cook for a few minutes until sauce is hot

  4. Take off the heat and stir through baby spinach, basil, and cheese if using

  5. Season with salt and pepper




Kate Christison