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Written By Digitalis 360 on Saturday, 15 April 2017 | April 15, 2017


Delicious and different bolognese pasta recipe, based in mushrooms and lentils. Ideal to light lunch. 




· 1 Carrot
· 1 Onion
· 2 Cloves of Garlic
· 1 Stick of Celery
· Olive Oil
· 2 Fresh Bay Leaves
· ½ a Bunch of Fresh Thyme
· 4 Large Portobello Mushrooms
· 100 g Dried Puy Lentils
· 2 tablespoons Tomato Purée
· 400 ml organic Vegetable Stock
· 1 x 400 g Tin of Plum Tomatoes
· 350 g Dried Tagliatelle or Pappadelle
· ½ a Bunch of Fresh Baby Basil
· Parmesan Cheese


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 Tagliatelle or 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.

About the Author: Digitalis 360

This material and content has been cured and / or published by the Digitalis Group team (The Foodie´s House Redactors, Digitalis Media Editors & Digitalis 360 Community Managers)

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