Easy vegan bolognaise

After a bowl of plant-based goodness tonight? Consider dinner sorted thanks to this hearty vegan bolognaise recipe loaded with lentils and fresh mushrooms.

4

10m

10m

Ingredients

  • 375g Cucina Matese Fusilli
  • 200g Coles Sliced Cup Mushrooms
  • 400g can Coles Lentils, rinsed, drained
  • 425g Coles Nature’s Kitchen Veggie Pasta Sauce
  • 2 tbs finely chopped basil leaves
  • Basil leaves, extra, to serve

Method

STEP 1 

Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan. 

STEP 2 

Meanwhile, heat a large non-stick frying pan over high heat. Add the mushroom and cook, stirring, for 5 mins or until the mushroom softens. Add the lentils and pasta sauce and cook, stirring, for 5 mins or until the mixture thickens slightly. Add the chopped basil and stir to combine.

STEP 3 

Add half the mushroom mixture to the pasta in the saucepan. Stir until combined. Divide the pasta mixture among serving bowls. Top with the remaining mushroom mixture and sprinkle with basil leaves to serve.

Dietary information

Vegan
Vegetarian
Egg-free
Dairy-free
Nut-free
Peanut-free
Sesame-free
Lactose-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.