KIDS SPACE » Easy Mushroom and Lentil Bolognese
Easy Mushroom and Lentil Bolognese

Mushroom and Lentil Bolognese

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 500g mushrooms, cleaned, cut into 1cm cubes
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tsp minced garlic
  • 400g can of lentils, rinsed and drained
  • 800g passata or your favourite pasta sauce
  • 350g penne of use your favourite dry pasta
  • Salt and pepper, to season
  • Finely grated parmesan, to serve

Method:

  1. Heat 1 tbs oil in a large saucepan over medium heat. Cook the carrot and celery for 6-8 minutes or until softened. Remove and set aside. 

  2. Increase heat to medium-high, then add the mushrooms and cook for 5 minutes or until golden.

  3. Return vegetables to the pan with the oregano, basil and garlic and season with salt and pepper. 

  4. Stir in lentils and pasta sauce and bring to a simmer, then reduce heat to a medium. Cook for a further 5 minutes to allow flavours to infuse and sauce to thicken. Keep warm.

  5. Meanwhile, bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and add to the Bolognese sauce, tossing well to combine.

  6. Divide the pasta among bowls and scatter over parmesan to serve.

RECIPE: Courtesy of ALDI and Australian Mushrooms

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