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%)
Loaded with veggies and lentils, this mushroom bolognaise makes a delicious meat-free meal.
4
10m
30m
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.
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.
Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.
Divide pasta among serving bowls. Spoon over the mushroom mixture. Sprinkle with parmesan to serve.
Serve with garlic bread and basil leaves
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.
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