Mushroom & Lentil Bolognese sauce

  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 20 minutes
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Ingredients

¼ cup extra virgin olive oil
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
500g (8 large) Portobello Mushrooms, cleaned, cut into 1cm cubes
1 bunch oregano, trussed
400g can lentils, rinsed and drained
800g pasta sauce
350g casarecce pasta
Salt and pepper, to season
Finely grated parmesan, to serve

Method

1

Heat 1 tbs oil in a large saucepan over medium heat. Cook the carrot and celery for 6-8 minutes or until softened. Remove and set aside. Increase the heat to medium-high, then add the mushrooms and cook for 5 minutes or until golden. Return the vegetables to the pan with the oregano and season with salt and pepper. Stir in the lentils and pasta sauce and bring to a simmer, then reduce heat to a medium. Cook for a further 5 minutes to allow flavours to infuse and sauce to thicken. Keep warm.

2

Meanwhile, bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and add to the Bolognese sauce, tossing well to combine.

3

Divide the pasta among bowls and scatter over parmesan to serve.

Ingredients

 ¼ cup extra virgin olive oil
 1 carrot, peeled, finely chopped
 2 celery sticks, finely chopped
 500g (8 large) Portobello Mushrooms, cleaned, cut into 1cm cubes
 1 bunch oregano, trussed
 400g can lentils, rinsed and drained
 800g pasta sauce
 350g casarecce pasta
 Salt and pepper, to season
 Finely grated parmesan, to serve

Directions

1

Heat 1 tbs oil in a large saucepan over medium heat. Cook the carrot and celery for 6-8 minutes or until softened. Remove and set aside. Increase the heat to medium-high, then add the mushrooms and cook for 5 minutes or until golden. Return the vegetables to the pan with the oregano and season with salt and pepper. Stir in the lentils and pasta sauce and bring to a simmer, then reduce heat to a medium. Cook for a further 5 minutes to allow flavours to infuse and sauce to thicken. Keep warm.

2

Meanwhile, bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and add to the Bolognese sauce, tossing well to combine.

3

Divide the pasta among bowls and scatter over parmesan to serve.

Mushroom & Lentil Bolognese sauce

Tags:

 Dinner, Pasta, Quick n Easy, Vegetarian

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