Preparation
Finely dice the onion, carrot and celery. Slice the mushrooms and crush the garlic. Heat 2 teaspoon of oil in a nonstick sauté pan over a medium-high heat.
Fry the turkey mince for 8-10 minutes until cooked through and turning golden, breaking it up with a wooden spoon as it cooks. Transfer to a plate, then reduce the heat to low and add the remaining 1 teaspoon of oil.
Cook the onion, carrot and celery with a pinch of salt, covered, for 6-8 minutes until softened. Uncover, stir in the mushrooms and garlic and cook over a medium heat for a further 5 minutes, stirring occasionally.
Return the turkey mince to the pan and pour over the stock. Season, then simmer gently for 25 minutes, adding the peas for the final 5 minutes for colour, until the stock has mostly reduced. Meanwhile, cook the pasta in salted boiling water according to pack instructions, then drain.
Stir the soft cheese and parmesan through the Bolognese sauce for creaminess. Stir half through the pasta, then divide among bowls and top with the remaining Bolognese to serve. Scatter over some black pepper, a little extra parmesan and some basil leaves for freshness, if you like.
Bored of Bolognese? Upgrade your usual go-to family recipe by swapping the classic tomato base for this creamy, low-fat version. Serving the Bolognese over wholewheat spaghetti will boost your fibre content for the day, too.
2 of your 5 a day. Low sat fat, high protein.