Vegetarian Bolognese

Lunch

SERVES  2

PREP  10mins

COOK  30mins

Vegetarian, Gluten Free, Egg Free, Nut Free

 

A vegetarian alternative to a classic family favourite.

Ingredients

2 tbs olive oil

1 onion, finely chopped

2 tbs dried Italian herbs

2 garlic cloves, crushed

200g mushrooms, roughly chopped

400g tin crushed tomatoes

400g tin lentils, drained & rinsed

salt & pepper, to taste

220g gluten-free or regular spaghetti

4 tbs parmesan, grated

 

Method

1 Heat oil in a medium non-stick frypan over medium heat. Sauté onion, herbs, garlic and mushrooms for a few minutes.

2 Add lentils, tomatoes and passata. Bring to a simmer and cook for 20-25 minutes, or until sauce has thickened. Adjust seasonings. 

3 Meanwhile, bring a large pot of salted water to the boil. Add pasta and cook, stirring occasionally, until al dente. Drain.

4 To serve, toss sauce through hot pasta and sprinkle with parmesan and feta.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre   

Sugar  

Fat      

Sat. Fat

2809.3kj

671cal

26.6g

70.1g

14.7g

9.1g

27.8g

8g

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