Vegan Lentil Bolognese
You’d never guess that this bolognese pasta is vegan. It’s rich and bold in flavour and will soon become a family favourite.
Ingredients
- 500g wholewheat penne rigate
- 1 brown onion, finely diced
- 2 garlic cloves, crushed
- 1 large carrot, finely diced
- 1/2 bunch continental parsley, leaves picked to serve, stalks finely chopped
- 800g diced Italian tomatoes
- 2 tsp dried Italian herb mix
- 2 Tbsp extra virgin olive oil
- 425g can lentils, rinsed, drained
Method
- Heat oil in a large, deep frying pan over medium-low heat. Add onion, garlic, carrot and parsley stalks, then cook, stirring, for 8 minutes or until softened. Add tomatoes, herb mix and 1 cup water, stir well, then cook, uncovered and stirring regularly, for 15 minutes or until slightly thickened.
- Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Add lentils to sauce mixture and cook for a further 5 minutes or until sauce has thickened and lentils are heated through. Season.
- Add pasta and reserved cooking liquid to pan. Toss for 2 minutes or until well combined and heated through. divide mixture among bowls and serve sprinkled with parsley leaves
