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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
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute dry red wine for vegetable stock.
Loaded with veggies and lentils, this mushroom bolognaise makes a delicious meat-free meal.
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.
