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Mushroom and Lentil Bolognese Sauce

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Mushroom and Lentil Bolognese sauce
Meat free chunky Bolognese sauce dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Carrot peeled, finely chopped
  • 2 Celery sticks finely chopped
  • 500 g Portabella Mushrooms cleaned, cut into 1 cm cubes, 8 large
  • 1 bunch Oregano trussed
  • 400 g can Lentils rinsed and drained
  • 800 g Pasta Sauce
  • 350 g Casarecce Pasta rolled and twisted pasta
  • Salt and Pepper to season
  • Parmesan Cheese finely grated, to serve
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Carrot peeled, finely chopped
  • 2 Celery sticks finely chopped
  • 500 g Portabella Mushrooms cleaned, cut into 1 cm cubes, 8 large
  • 1 bunch Oregano trussed
  • 400 g can Lentils rinsed and drained
  • 800 g Pasta Sauce
  • 350 g Casarecce Pasta rolled and twisted pasta
  • Salt and Pepper to season
  • Parmesan Cheese finely grated, to serve
Instructions
  1. Heat 1 tablespoon oil in a large saucepan over medium heat.
  2. Cook the carrot and celery for 6 to 8 minutes or until softened.
  3. Remove and set aside.
  4. Increase the heat to medium-high, then add the mushrooms and cook for 5 minutes or until golden.
  5. Return the vegetables to the pan with the oregano and season with salt and pepper.
  6. Stir in the lentils and pasta sauce and bring to a simmer, then reduce heat to a medium.
  7. Cook for a further 5 minutes to allow flavours to infuse and the sauce to thicken.
  8. Keep warm.
  9. Meanwhile, bring a large saucepan of salted water to the boil.
  10. Cook the pasta according to packet instructions, then drain and add to the Bolognese sauce, tossing well to combine.
  11. Divide the pasta among bowls and sprinkle with the finely grated Parmesan cheese to serve.
Recipe Notes

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