VEGETARIAN BOLOGNESE MUSHROOM RECIPES
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
VEGETARIAN BOLOGNESE MADE WITH MUSHROOMS - DELICIOUS. MA…
We’ve given the classic spag bol recipe a veggie makeover in this vegetarian mushroom bolognese. This easy, nourishing and budget-friendly pasta recipe can be on your table in just 30 minutes. Make the recipe vegan by omitting the optional grated cheese. Discover all of our vegetarian pasta recipes.
Provided by Ella Tarn
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening, then stir in the mushrooms and chestnuts and cook for 4 minutes until golden and cooked through.
- Add the garlic and herbs, cook for another minute, then stir in the passata and vegetable stock. Season well, then simmer gently for 15 minutes.
- Cook the spaghetti according to the packet instructions, then drain and add to the sauce along with the carrots.Toss until well coated and the carrots have warmed through, then serve sprinkled with the cheese (if using).
Nutrition Facts : Calories 340kcals, FatContent 4.8g (1.6g saturated), ProteinContent 12.1g, CarbohydrateContent 56.7g (16.8g sugars), FiberContent 10.8g
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