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
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
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.