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Vegetarian bolognese with fettuccine

Name: Vegetarian bolognese recipe with fettuccine
Yield: 4
Cuisine: /italian
Ingredients: 10g dried porcini mushrooms; 1 onion, chopped; 1 carrot, roughly chopped; 1 small red capsicum, chopped; 2 tbs olive oil; 2 garlic cloves, finely chopped; 1 red chilli, finely chopped; 2 tsp chopped oregano leaves; 400g can brown lentils, drained, rinsed; 400g can chopped tomatoes; 400g dried fettuccine; Flat-leaf parsley, to serve; Shaved parmesan, to serve

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by delicious. team

delicious. team

Sep 09, 2019

Don't knock it until you try it. This healthy vegetarian bolognese recipe features high protein lentils as a substitute for mince.

10g dried porcini mushrooms
1 onion, chopped
1 carrot, roughly chopped
1 small red capsicum, chopped
2 tbs olive oil
2 garlic cloves, finely chopped
1 red chilli, finely chopped
2 tsp chopped oregano leaves
400g can brown lentils, drained, rinsed
400g can chopped tomatoes
400g dried fettuccine
Flat-leaf parsley, to serve
Shaved parmesan, to serve

Method

1.

Place the porcini mushrooms in a small heatproof bowl and pour over 1/2 cup (125ml) boiling water. Set aside to soak for 10 minutes. Drain, reserving soaking liquid, and finely chop.
2.

Pulse the onion, carrot and capsicum in a food processor until finely chopped.
3.

Heat the olive oil in a large saucepan over medium heat. Add the chopped vegetables and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, chilli, oregano and porcini. Cook, stirring occasionally, for a further 2-3 minutes.
4.

Add the lentils, tomatoes and porcini liquid, bring to the boil, then reduce heat to low and simmer for 15-20 minutes or until thick. Season with salt and freshly ground black pepper to taste.
5.

Meanwhile, cook pasta in a large saucepan of lightly salted boiling water according to packet instructions. Drain well and return to pan with sauce; toss to combine. Serve garnished with parmesan and flat-leaf parsley.