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Easy vegan bolognaise recipe
Easy vegan bolognaise recipe
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Prep Time:
2 minutes
Cook Time:
15 minutes
Total Time:
17 minutes
Healthy twist on classic bolognese with veggies and lentils.
Ingredients:
  • 375g Cucina Matese Fusilli
  • 200g Sliced Cup Mushrooms
  • 400g can Lentils, rinsed, drained,
  • 425g Nature’s Kitchen Veggie Pasta Sauce
  • 40.00 ml finely chopped basil leaves
  • Basil leaves, extra, to serve
Instructions:
  • Cook the pasta in a saucepan of boiling water according to package instructions until just firm to the bite. Drain and return pasta to the pan.
  • Heat a large non-stick frying pan over high heat. Cook the mushrooms for 5 minutes until softened. Stir in the lentils and pasta sauce and cook for an additional 5 minutes until slightly thickened. Add the chopped basil and mix well.
  • Combine half of the mushroom mixture with the pasta in the saucepan, stirring until well mixed. Divide the pasta among serving bowls, then top with the remaining mushrooms and a sprinkle of fresh basil leaves before serving.

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