Jamie Oliver

Mushroom & lentil pappardelle bolognese

A veg-packed winter warmer

Mushroom & lentil pappardelle bolognese

Serves 4
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
  • Calories
    383
    19%
  • Fat
    2.4g
    3%
  • Saturates
    0.5g
    3%
  • Protein
    14.8g
    30%
  • Carbs
    80.3g
    31%
  • Sugars
    10.9g
    12%
  • Salt
    0.07g
    1%
  • Fibre
    5.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Abi Fawcett
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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
  • 100 g dried Puy lentils
  • 2 tablespoons tomato purée
  • 400 ml organic vegetable stock
  • 1 x 400 g tin of plum tomatoes
  • 350 g dried pappadelle
  • ½ a bunch of fresh baby basil
  • Parmesan cheese
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Abi Fawcett

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Tap For Ingredients

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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Nutrition per serving
  • Calories
    383
    19%
  • Fat
    2.4g
    3%
  • Saturates
    0.5g
    3%
  • Protein
    14.8g
    30%
  • Carbs
    80.3g
    31%
  • Sugars
    10.9g
    12%
  • Salt
    0.07g
    1%
  • Fibre
    5.7g
    -

Of an adult's reference intake