Vegan Porcini & Lentil Bolognese


- 25g dried porcini
- 250ml boiling water
- 250g closed up white mushrooms
- 240g / 4 stalks celery
- 360g / 2 carrots
- 200g / 1 large red onion
- 4 cloves garlic
- 120ml red wine
- 1/2tsp dried herb
- 400g chopped tomatoes in juice
- 500g passata
- 265g green lentils drained from can
- 1tsp salt
- 2tbsp nutritional yeast (optional)
- 500-625g wholewheat spaghetti

(1) Soak porcini in 250ml boiling water. Set aside.

(2) Saute finely diced white mushrooms, celery, carrot, onion and minced garlic over medium heat without oil in a shallow casserole for 3 minutes. Then, continue to cook covered over low heat for another 20 minutes, until all liquid has completely evaporated.

(3) Add red wine. Stir to combine. Cook over medium heat for 5 minutes, until wine has completely evaporated.

(4) Add soaked and chopped porcini together with its soaking water, dried herb, chopped tomatoes, passata and drained lentils. Cook covered over low heat for 20 minutes.

(5) When the sauce is almost done, cook pasta according to package instructions.

(6) Finally, add nutritional yeast and salt to the sauce, stir well. Add pasta cooking water little by little to thin it out until the sauce reaches a desired consistency.

(7) Divide spaghetti onto serving plates. Ladle over Vegan Porcini and Lentil Bolognese Sauce. Serve hot and ENJOY!

No comments:

Post a Comment