Lentil and Mushroom Spaghetti Bolognese
WHOLE FOOD PLANT BASED BOLOGNESE
There really isn’t anything more comforting than a bowl of pasta, am I right!? ESPECIALLY spag bol! And I know, i’m sure your mums recipe is your favourite as I think everyone prefers their mums spag bol recipe - but this one is pretty darn good! And pairs perfectly with a glass of red wine, in our opinion;).
INGREDIENTS
1 brown onion
4 garlic cloves
1 long red chilli (seeds removed)
1 celery stick
1 medium sized carrot
2 bay leaves
1 tbsp Italian herbs
400g button mushrooms
1/4 cup walnuts (chopped up small)
1 cup brown lentils
2 tins chopped tomatoes
1/3 cup red wine
1 tbsp balsamic vinegar
1 tsp miso
1 tsp coconut sugar
1/2 tsp sea salt
DIRECTIONS
Dice up the brown onion, carrot, celery, chilli, garlic small.
Add 1 tbsp oil into a large pan/pot. Once hot add onion, garlic, chilli, carrot and celery with a pinch of salt. Sauté for about 5 minutes, or until soft and fragrant. Add in tomato paste, and dried herbs. Sauté for another 2 minutes.
Add in mushrooms, walnuts, chopped tomatoes, lentils, bay leaves, red wine, sugar, miso and balsamic vinegar. Fill both tins half full with water and add in. Let this simmer for about 20 minutes. But honestly the longer you cook it the better it becomes - also amazing the next day!!
Cook your linguine to packet instructions. Save 1/2 cup pasta water before draining.
Add in pasta, and pasta water into sauce, then serve with some fresh basil and cashew parmesan. (And a glass of red wine if that’s your thing.)