Jamie Magazine
By Abi Fawcett
1 hr
Not Too Tricky
serves 4
About the recipe
A delicious veg-packed pasta dish for the whole family to enjoy!
Recipe From
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
- Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
- 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.
- Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
- Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
- Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
- When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
- 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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