Mushroom bolognaise

Loaded with veggies and lentils, this mushroom bolognaise makes a delicious meat-free meal.

Mushroom bolognaise

Serves

4

Prep

10m

Cooking

30m

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 300g pkt Coles Australian Mushroom Mince
  • 1/2 cup (125ml) dry red wine or vegetable stock
  • 400g can diced tomatoes
  • 400g can lentils, rinsed, drained
  • 1 1/2 tsp dried Italian herbs
  • 375g wholemeal spaghetti
  • Finely grated parmesan, to serve

Method

STEP 1

Heat the oil in a large saucepan over medium-high heat. Add the onion and carrot and cook, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Add the mushroom and cook, stirring, for 5 mins or until tender.

STEP 2

Add the wine or stock and bring to the boil. Cook for 2 mins or until liquid reduces slightly. Add tomato, lentils and Italian herbs. Bring to a simmer. Cook, stirring occasionally, for 15 mins or until the sauce thickens slightly.

STEP 3

Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.

STEP 4

Divide pasta among serving bowls. Spoon over the mushroom mixture. Sprinkle with parmesan to serve.

Serve with garlic bread and basil leaves

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
No added sugar
Vegetarian

Nutrition Information

Per Serve

Energy: 1559kJ/373 Cals (18%)

Protein: 16g (32%)

Fat: 7g (10%)

Sat fat: 1g (4%)

Carb: 47g (15%)

Sugar: 7g (8%)

Fibre: 13g (43%)

Sodium: 93mg (5%)

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.