This hearty plant-based bolognese is the perfect meal if you are looking for a quick recipe this evening. This recipe includes lentils and mushrooms for a protein packed meal. Add some wine on the side and enjoy this delicious pasta!
Recipe by @veganblogger.ig on Instagram.
Ingredients include:
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
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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. Sautee 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.
View this post on Instagram
