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Mushroom and lentil pappardelle Bolognese pasta topped with basil and parmesan

Mushroom & lentil pappardelle Bolognese

Topped with baby basil & Parmesan

Mushroom and lentil pappardelle Bolognese pasta topped with basil and parmesan

1 hr
Not Too Tricky

serves 4

About the recipe

A delicious veg-packed pasta dish for the whole family to enjoy!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Abi Fawcett

Ingredients

1 carrot

1 onion

2 cloves of garlic

1 stick of celery

olive oil

2 fresh bay leaves

½ a bunch of fresh thyme

4 large Portobello mushrooms

100g dried Puy lentils

2 tablespoons tomato purée

400ml organic vegetable stock

1 x 400g tin of plum tomatoes

350g dried pappardelle

½ a bunch of fresh baby basil

Parmesan cheese

Method

  1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
  2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
  3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
  4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
  5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
  6. When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
  7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

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