Vegetable bolognese (vegan)

Method

1. Heat the oil in a large pan, add the onion and garlic and fry for a few minutes to soften but not colour. Add the carrots and cook for 5 minutes, then add the pepper and cook for a further 2 minutes. Stir in the mushrooms and creamed tomatoes and bring to the boil. Add the broccoli and basil leaves and simmer for 5 minutes or until all the vegetables are tender.
2. Whizz the vegetables in a food processor, in batches, until very finely chopped. Return the sauce to a saucepan to warm through.
3. Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti according to packet instructions. Drain and toss through the sauce to serve.