TRY this meat-free masterpiece

 

Myth: meat-free meals are less satisfying and sacrifice flavour for nutrition.

Fact: vegetables are bloody delicious if you know how to cook them properly.

This recipe will show you the light and you can easily make this vegan – The ragu can also be made ahead and refrigerated, ready to be served with pasta made on night!

Lentil and Mushroom Bolognaise

Serves 4-6

Prep Time: 5 minutes

Cooking Time: 15 minutes

 
 

INGREDIENTS

2 tablespoons extra virgin olive oil

1 onion, finely diced

1 tablespoon finely chopped rosemary

2 bay leaves

2 cloves garlic, thinly sliced

5 large brown mushrooms, thinly sliced

125 grams dried puy lentils

2 cups vegetable stock

1 tablespoon each red wine vinegar and tamari

2 tablespoons tomato paste

350 grams dried pappardelle pasta

METHOD

  1. Heat the oil in a large saucepan over a medium heat. Add the onion and herbs and cook for a few minutes, stirring occasionally, until the onions start to soften and develop a bit of colour. Add the garlic and mushrooms and cook for a further 2 minutes.

  2. Add the lentils, stock, vinegar, tamari and tomato paste and stir to combine, then cover and simmer until the lentils are soft. Remove from the heat and discard the bay leaves.

  3. Meanwhile, cook the pasta according to the packet instructions until al dente.

  4. TO SERVE: Serve the lentil and mushroom bolognese on the pasta with a sprinkle of parmesan and breadcrumbs.

 
THOMAS NEWFIELD