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Vegetarian Bolognese Pasta

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Vegetarian Bolognese Pasta

with lentils, mushrooms, carrot, basil and Grana Padano

Informations supplémentaires
30 min. | 713 kcal | easy | Family, Vegetarian | Printable version
1. Cook the pasta Bring a pot of salted water to a boil. Add the pasta and cook 8-10 minutes until tender. Drain.
2. Setup Cut the carrot and mushrooms into small pieces. Chop the onion. Mince the basil.
3. Cook the vegetables Heat a drizzle of oil and some butter in a large pan on medium-high. Cook the onion, carrot, mushrooms and spices for 3-5 minutes. Add salt and pepper.
4. Add the lentils Add the lentils, tomatoes, soy sauce, broth cube, 1 tbsp. of sugar and 2 2P | 3 3P cups of water. Bring to a boil. Reduce the heat to low and let simmer 10-12 minutes until the lentils are tender.
5. Add the pasta Add the cooked pasta to the pan and mix. Add salt and pepper to taste.
6. Plate your dish Serve and garnish with the basil, the parmesan and a drizzle of olive oil if you want. Bon appétit!
180gSpaghetti
80gRed Lentils
1unitCarrot(s)
0.5unitYellow Onion(s)
1unitDiced Tomatoes
1unitVegetable Broth Cube(s)
20gGrana Padano Cheese
1unitBasil
8gSpice Mix (onion powder,spice mix roasted garlic and peppers,lemon pepper)
100gWhite Medium Mushroom
2unitSoy Sauce
What you need Pot, pan, strainer
713 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 142g
47%
fat 3g
5%
cholesterol 0mg
fiber 21g
84%
protein 39g
saturated 1g
5%
sodium 225mg
9%
sugar 11g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg