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!
The recipe
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
- 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.
- 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.
- Meanwhile, cook the pasta according to the packet instructions until al dente.
- TO SERVE: Serve the lentil and mushroom bolognese on the pasta with a sprinkle of parmesan and breadcrumbs.
PappardelleRagùVegetarian