Ingredients

30g dried porcini mushrooms

1 small onion, finely chopped

1 small carrot, finely chopped, plus 1 large carrot, spiralised or shredded

1  small celery stick, finely chopped

2  garlic cloves, crushed

1 tsp dried oregano

½ small aubergine, diced

125g chestnut mushrooms, finely chopped

           275g passata                                                                                      

200g can chopped tomatoes

5 tbsp tomato purée

400g can green lentils, drained and rinsed

2 tsp balsamic vinegar

500g dried spaghetti

200g baby courgettes, sliced

200g cherry tomatoes

Low-calorie cooking spray

Small handful fresh basil leaves, finely shredded

Method

1.           Put the dried mushrooms in a small bowl, cover with boiling water and soak for 20 minutes.

2.           Meanwhile, put the onion, chopped carrot, celery, garlic, oregano and 3 tbsp water in a medium-size lidded saucepan over a medium-low heat. Season lightly, cover and cook for 10 minutes or until soft. Add the aubergine and fresh mushrooms and cook for 5 minutes or until softened, stirring often.

3.           Drain the dried mushrooms, reserving the soaking liquid, and finely chop. Add the dried mushrooms to the pan along with the passata, chopped tomatoes, tomato purée, lentils and vinegar. Top up the mushroom soaking liquid with water to 120ml and add this too. Bring to a simmer and cook for 5 minutes, then cover and keep hot over a low heat.

4.           Preheat your grill to high and bring 2 large saucepans of water to the boil. Drop the spaghetti into one pan and cook according to the pack instructions.

5.           Meanwhile, put the courgettes and cherry tomatoes on the grill pan, spray with lowcalorie cooking spray and season lightly. Toss well and grill for 5 minutes or until tender.

6.           Drop the spiralised or shredded carrots into the other pan of water, bring back to the boil and drain well.

7.           Divide the drained spaghetti and spiralised or shredded carrot between bowls. Spoon over the sauce and top with the courgettes and cherry tomatoes. Scatter over the basil and serve hot.