Saturday, March 18, 2017

Lentil Mushroom Bolognese



I have been trying new recipes lately, and I used to always shy away from lentils and mushrooms. I'm not a fan of them, but that has CHANGED because this recipe is INCREDIBLE!

This is from the Oh She Glows Every Day recipe book, but I took out some harder-to-find items :)

You can definitely tweak it however you want, and I was going to actually put this sauce over zoodles, but 3 stores were OUT! So, you can sub spaghetti squash, veggie fusilli (shown), gluten free noodles, or whatever pasta you'd like!

What You Need:
- 2 tbsp olive oil
- 1 medium white onion
- 3 cloves of minced garlic
- 16 ounces sliced cremini mushrooms
- 1 tsp dried oregano
- 1 tsp dried basil
- 14 ounces pasta (or your choice)
- 3 cups marinara sauce (I used Red Bell Pepper marinara for a kick)
- 1 1/2 cups cooked lentils (the package will tell you how, it's super easy)
- 3/4 cup jarred roasted red pepper, drained and chopped


Tip: Use a bigger dish to fit all this in--it'll yield a LOT of leftovers.
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1. Follow the directions and make the pasta and lentils accordingly.
2. While those are cooking, chop the onion, and heat the oil over medium heat. Add the onion and garlic and saute until the onion is soft.
3. While the onion and garlic simmer, chop all the mushrooms. It'll look like a TON, but they shrink a lot when you cook them. 
4. Stir in the mushrooms and let their liquids get released and burn off for at least 5 minutes on their own. Then add the oregano and basil until the water cooks off--about ten or so minutes.
5. Once the majority of the liquid is gone, stir in the marinara sauce, cooked lentils, roasted red pepper you chopped, and stir well. Simmer over medium heat for a few more minutes. 
6. Drain the pasta and add to the lentil mixture. Combine the sauce with the noodles and coat the pasta. Feel free to add in red pepper, nutritional yeast, or anything else you want to top it with!


Serve on a plate, and enjoy! This is definitely a dish you'll want to keep reheating since it makes a lot of leftovers! It's great for the family :)

If you'd like more vegan recipes, tips, or help transitioning to vegan, shoot me an email: LaurenMcHughHealth@gmail.com







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