Wholemeal Spaghetti Bake

1 large onion, chopped finely
1 clove of garlic, peeled and crushed (optional)
4 oz. (100g) mushrooms, sliced
1 eating apple, cored and grated (don't grate until just before use)
Tin chopped tomatoes
Tomato puree
8 oz. (200g) wholemeal spaghetti
2 oz. (50g) hard Vegan 'cheese', grated

See here for advice on abbreviations and measurements.

Preheat oven to GM 4 / 350 °F / 180 °C.

Fry onion and garlic for 5 minutes in 2 teaspoons of olive oil. Add mushrooms, cover and cook for 5 mins. Stir in apple. Add tomatoes and 1 tsp sage, 2 tbsp tomato puree. Cover and simmer gently for 10 mins until the sauce is fairly thick. Meanwhile, cook spaghetti for 5 - 7 minutes until just tender. Drain it and add to the sauce. Turn the mixture into a casserole dish. Sprinkle grated cheese on top and bake in oven for around 25 minutes.