For a delicious, plant-based twist on the classic Bolognese, this Lentil and Mushroom Bolognese Pasta is hearty, flavorful, and packed with protein and fibre. It's a satisfying vegetarian option that doesn’t compromise on taste, making it perfect for a nourishing and comforting meal.
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 package whole wheat or gluten-free pasta (your choice)
- Fresh parsley or basil for garnish
- Grated Parmesan or nutritional yeast (for a vegan version)
Instructions:
- Cook the Lentils: In a medium pot, combine the lentils with 2 1/2 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender but still firm. Drain any excess water and set the lentils aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and cook for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another minute.
- Add Mushrooms: Stir in the chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Make the Sauce: Add the crushed tomatoes, tomato paste, vegetable broth, oregano, and basil to the skillet. Stir well to combine. Add the cooked lentils, and season with salt and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens and flavours meld together.
- Cook the Pasta: While the sauce is simmering, cook your pasta according to package instructions. Drain and set aside.
- Assemble the Dish: Toss the cooked pasta with the lentil and mushroom Bolognese sauce. If desired, garnish with fresh parsley or basil and a sprinkle of Parmesan or nutritional yeast for extra flavour.
- Serve: Plate your Lentil and Mushroom Bolognese Pasta and enjoy this nutritious, hearty, and plant-based version of a classic dish.
The Recipe High in Plant-Based Protein:
This Lentil and Mushroom Bolognese is rich in plant-based protein and fibre, making it a great option for muscle recovery and overall health. The combination of lentils and mushrooms creates a meaty texture without any animal products, and the whole wheat pasta provides complex carbs to keep your energy levels steady. Perfect for a filling and healthy meal!
