Category, , DifficultyBeginner

Here's a delicious easy Spaghetti Bolognese to get you off to a healthy start to the week, this took us 12 mins to make, costs less than 4 euro and feeds 4 people. It's also vegan and super tasty! It's based on a mushrooms and lentil bolognese and we use wholemeal pasta so its higher in fibre.

Yields4 Servings
Prep Time5 minsCook Time12 minsTotal Time17 mins

Ingredients
 300 g wholewheat spaghetti
 3 cloves of garlic
 1 red onion
 1 red chilli
 200 g button mushrooms
 1 carrot
 1 tsp maple syrup/other liquid sweetener
 400 g tin of chopped tomatoes
 2 tin of cooked lentils
 ½ tsp salt
 ½ tsp black pepper
 small bunch basil

1

Fill a pot with 3L of water and bring to the boil. Once boiling reduce to medium heat and add 1 tbsp salt.

2

Add the dried pasta and bring to boil and leave to cook as per the pack instructions.

3

Drain and rinse the cooked lentils.

4

Finely chop onion and garlic and chilli. Grate the carrot. Slice the mushrooms and chop up the stalks.

5

Heat a non stick wide bottomed pan on high heat.

6

Add 1 tbsp oil.

7

Add chopped onion, garlic and chilli, reduce the heat to medium and cook for 4-5 mins until they start to brown. Stirring occasionally.

8

Add the chopped mushrooms and cook for 3-4 mins stirring occasionally until they start to char.

9

Add the grated carrot and cook for 2 min, add 2 tbsp of water if the veg sticks to the pan, stirring occasionally

10

Add the drained lentils and chopped tomatoes and salt and pepper. Bring to a boil, then lower the heat and simmer for 5-10 minutes

11

Taste and adjust the seasoning.

12

If using the basil remove the leaves from the stalk and finely chop the stalk and add to the sauce.

13

Drain and rinse the cooked pasta ensuring to keep a cup full to dilute the sauce.

14

Add the cooked pasta, add about 6-7tbsp of cooked pasta water and mix well. Taste and adjust the seasoning.

 

Ingredients

Ingredients
 300 g wholewheat spaghetti
 3 cloves of garlic
 1 red onion
 1 red chilli
 200 g button mushrooms
 1 carrot
 1 tsp maple syrup/other liquid sweetener
 400 g tin of chopped tomatoes
 2 tin of cooked lentils
 ½ tsp salt
 ½ tsp black pepper
 small bunch basil

Directions

1

Fill a pot with 3L of water and bring to the boil. Once boiling reduce to medium heat and add 1 tbsp salt.

2

Add the dried pasta and bring to boil and leave to cook as per the pack instructions.

3

Drain and rinse the cooked lentils.

4

Finely chop onion and garlic and chilli. Grate the carrot. Slice the mushrooms and chop up the stalks.

5

Heat a non stick wide bottomed pan on high heat.

6

Add 1 tbsp oil.

7

Add chopped onion, garlic and chilli, reduce the heat to medium and cook for 4-5 mins until they start to brown. Stirring occasionally.

8

Add the chopped mushrooms and cook for 3-4 mins stirring occasionally until they start to char.

9

Add the grated carrot and cook for 2 min, add 2 tbsp of water if the veg sticks to the pan, stirring occasionally

10

Add the drained lentils and chopped tomatoes and salt and pepper. Bring to a boil, then lower the heat and simmer for 5-10 minutes

11

Taste and adjust the seasoning.

12

If using the basil remove the leaves from the stalk and finely chop the stalk and add to the sauce.

13

Drain and rinse the cooked pasta ensuring to keep a cup full to dilute the sauce.

14

Add the cooked pasta, add about 6-7tbsp of cooked pasta water and mix well. Taste and adjust the seasoning.

Mushroom and lentil Spaghetti Bolognese

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