Spaghetti with Mushroom Ragu & Cheesy Tofu Delight (Plant-Based)

This hearty and flavourful spaghetti dish combines a rich mushroom ragu with a creamy, cheesy-style tofu topping for the ultimate comfort meal. Using Tesco’s Lentil & Vegetable Bolognese as the base makes it an easy go-to for busy days, while nutritional yeast and Cathedral City Plant-Based Cheese add a savoury, melty finish. The key to making this dish truly indulgent is baking it in the oven at the end, allowing the tofu topping to warm through and the cheese to melt beautifully.

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Serves: 3

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients

For the Mushroom Ragu:

• 250g spaghetti (or your preferred pasta)

• 1 onion, finely chopped

• 2 celery stalks, diced

• 1 large spring onion, sliced

• ½ pack mushrooms, chopped

• 2 cloves garlic, minced

• 1 tin (400g) Tesco Lentil & Vegetable Bolognese

• 1 tbsp oil (olive or vegetable)

• Salt, to taste

For the Cheesy Tofu Delight:

• 1 block (300g) silken tofu

• 2 tbsp nutritional yeast

• 50g grated Cathedral City Plant-Based Cheese (plus extra for topping)

• Salt, to taste

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the spaghetti according to the packet instructions until al dente.

3. Drain and set aside.

2. Make the Mushroom Ragu

1. Heat the oil in a large pan over medium heat.

2. Add the onion, celery, and spring onion, and sauté until softened (about 5 minutes).

3. Stir in the garlic and mushrooms, cooking for another 3–4 minutes until the mushrooms release their juices.

4. Pour in the Tesco Lentil & Vegetable Bolognese and mix well.

5. Let simmer for 10 minutes, stirring occasionally. Season with salt if needed.

3. Prepare the Cheesy Tofu Delight

1. In a blender or food processor, combine silken tofu, nutritional yeast, and a pinch of salt.

2. Blend until smooth and creamy. Adjust seasoning if needed.

4. Assemble & Bake

1. Preheat the oven to 180°C (350°F).

2. In an ovenproof dish, layer the cooked spaghetti with the mushroom ragu.

3. Spread the cheesy tofu delight evenly over the top.

4. Sprinkle a generous amount of grated Cathedral City Plant-Based Cheese on top for extra richness.

5. Bake for 10–15 minutes, until the tofu layer is warm and the cheese is fully melted and golden.

5. Serve & Enjoy

1. Remove from the oven and let sit for a couple of minutes before serving.

2. Garnish with extra nutritional yeast or fresh herbs for a flavour boost.

Serving Suggestions

• Garlic Bread Hack: I love using leftover hot dog rolls or burger buns from the freezer to make garlic bread. I slather them in loads of garlic butter and bake them until golden and crispy. It’s the perfect side!

• A simple green salad with a lemony dressing balances the richness of the dish.

• For a spicy kick, sprinkle with chilli flakes before serving.

This dish has become a firm staple in our house for its ease, heartiness, and incredible flavour. The Tesco Lentil & Vegetable Bolognese is a lifesaver for quick, plant-based meals, and Cathedral City’s plant-based cheese takes it to the next level with its melty, creamy texture. The final bake in the oven is what makes this dish truly special, allowing the cheese to melt beautifully and bring everything together.