PAPPARADELLE RECIPES
BEST PAPPARDELLE RECIPES - OLIVEMAGAZINE
MUSHROOM BOLOGNESE RECIPE | JAMIE MAGAZINE RECIPES
A delicious veg-packed pasta dish for the whole family to enjoy!
Total Time 1 hours
Yield 4
Number Of Ingredients 15
Steps:
- Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
- Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
- Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
- Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
- Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
- When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
- Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.
Nutrition Facts : Calories 383 calories, FatContent 2.4 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 80.3 g carbohydrate, SugarContent 10.9 g sugar, SodiumContent 0.07 g salt, FiberContent 5.7 g fibre
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