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Mushroom & Lentil Bolognese
Mushroom & Lentil Bolognese

Mushroom & Lentil Bolognese

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Cook Minutes 35 Min
Prep : 15 minutes Cook: 20 minutes DIFF : Easy As
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Here’s our vegetarian version of the classic Bolognese. With our light and tasty sauce served over wholewheat pasta, it’s a healthy meal you can have any night of the week!

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, chopped
2 stalk s celery, chopped
2 cloves garlic, crushed
100 g button mushrooms, sliced
400 g can Wattie's Tomatoes Crushed & Sieved
1 tsp Gregg's Rubbed Oregano
400 g can Wattie’s Lentils in Springwater, rinsed and drained
400 g can Wattie’s Red Kidney Beans in Springwater, rinsed and drained
1 Tbsp balsamic vinegar, (optional)
220 g wholewheat spaghetti pasta
Parsley leaves to garnish
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Step 1
Heat a dash of oil in a medium sized deep pan. Add the onion and celery stir-fry over a medium low heat until vegetables softened. Add the garlic and mushrooms and stir-fry a further 2 minutes. Pour over Wattie’s Crushed & Sieved Tomatoes. Add Gregg’s Rubbed Oregano. Stir while bringing to a boil. Reduce heat. Add Wattie’s Red Kidney Beans and Wattie’s Lentils. Stir and simmer for 10 minutes, until legumes are heated through. Season to taste with a pinch of sugar and salt and pepper, adding a splash of balsamic vinegar if wished.
Step 2
While the sauce is cooking. Cook pasta according to packet directions. Drain.
Step 3
Serve Bolognese sauce over pasta. Garnish with a dollop of basil pesto*, shaved Parmesan* and parsley leaves.
Kraft Kitchen Tips!
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Bolognese sauce can be frozen. Allow to cool and freeze in an airtight container. Can be frozen up to 2 months.
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