Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Mushroom & Lentil Bolognese
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!
Makes 4
Prep Time 15 minutes
Cook Time 20 minutes
Easy
Ingredients
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
100 g button mushrooms, sliced
400g can Wattie's Tomatoes Crushed & Sieved
1 tsp Gregg's Rubbed Oregano
400g can Wattie's Lentils in Springwater, rinsed and drained
400g 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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
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. Tips
Bolognese sauce can be frozen. Allow to cool and freeze in an airtight container. Can be frozen up to 2 months.
What do I need?
Select All
1
1 onion, chopped
2
2 stalk s celery, chopped
3
2 cloves garlic, crushed
4
100 g button mushrooms, sliced
5
400 g can Wattie's Tomatoes Crushed & Sieved
6
1 tsp Gregg's Rubbed Oregano
7
400 g can Wattie’s Lentils in Springwater, rinsed and drained
8
400 g can Wattie’s Red Kidney Beans in Springwater, rinsed and drained
9
1 Tbsp balsamic vinegar, (optional)
10
220 g wholewheat spaghetti pasta
11
Parsley leaves to garnish
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
601730:601730
You might also like
Cook Time 8 minutes
Easy
Quick Basil and Tomato, Rocket and Smoked Salmon Pizzas
Quick Basil and Tomato, Rocket and Smoked Salmon Pizzas
