adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mushroom & lentil pappardelle Bolognese
Mushroom & lentil pappardelle Bolognese
0 Likes
Total Time:
1 hour
Family-friendly vegetable pasta dish.
Ingredients:
  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • 1 stick of celery
  • 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 pappadelle
  • ½ a bunch of fresh baby basil
  • Parmesan cheese
Instructions:
  • Prepare the vegetables by peeling the carrot, onion, and garlic, trimming the celery, and roughly chopping them. Pulse everything in a food processor until finely chopped. In a large saucepan over medium heat, heat a good splash of oil. Add the chopped vegetable mixture, bay leaves, and thyme leaves. Cook and stir for about 10 minutes until soft. Blitz the mushrooms in the food processor until finely chopped, then add them to the pan and cook for 3 minutes until softened. Stir in the lentils, tomato purée, stock, and squished plum tomatoes. Season, reduce the heat to low, and cover with a lid. Cook, stirring occasionally, for 30 minutes until the lentils are tender. In the meantime, cook the pappardelle according to package instructions until al dente. Drain the pasta and mix it into the bolognese sauce. Finish by garnishing with fresh basil leaves and a generous grating of Parmesan before serving.

Similar Recipes