Nightshade free mushroom and lentil ‘Bolognese’

In need of  a vegan & nightshadefree alternative to the classic spag Bol? I got you. This version of the classic spag Bol Is delicious, full of flavour and takes no longer than 30 minutes to make. 

Total Time: 30 minutes or under 

Yeilds: 4-5 servings 

1 small Onion

1 Carrot

2 cloves of Garlic

1 Celery stalk

1/2 can of Coconut milk

2 Portobello Mushrooms finely sliced or

7-8 Chestnut Mushrooms

2 cups cooked green Lentils

Olive oil

½ tsp dried Rosemary

2 Bay leafs

Small handful of fresh Thyme

200ml Veg stock

Black pepper (optional)

 pasta ( I used pene) 



Add the carrot, onion, garlic and celery to your blender or food processor and blend for a minute. Heat on a pot on medium to heat and add a tsp of olive oil. Add the contents of the blender to the pot with 2 bay leafs and ½ tsp of dried rosemary and sauté for 8 minutes.

Finely chop the mushrooms or add them to the blender and blend until they are small pieces. Add the mushrooms & fresh thyme to the pot and sauté for a further 6 minutes.

Turn down the heat to medium low and Add the stock and coconut milk. ( i used all the cream and about 1/3 of the water). Continue to cook for 5 minutes. Add the lentils and leave to cook for a further 7 minutes.  

In a separate pot boil water and follow the instruction in the pasta packet.

Once cooked drain & put the pasta back to the pot and add as much Bolognese sauce as u want. Mix together and serve.


Jade X  


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