Mushroom & Lentil Bolognese

Hearty, rich, and entirely plant-based, this Lentil and Mushroom Bolognese brings all the comfort of a classic — without the high price tag. It’s a satisfying, affordable meal that’s easy to make and great for feeding a crowd.

Ingredients

• 1kg pasta (any kind)

• 1 tbsp olive oil

• 1 onion, finely diced

• 2 garlic cloves, minced

• 2 cups mushrooms, finely diced

• 1x 400g can lentils (any kind)

• Salt and pepper, to taste

CASHEW PARMESAN

• 1/2 cup raw cashews

• 3 tbsp nutritional yeast

• Pinch of salt

Method

1. In a medium pot, heat the olive oil over medium heat. Sweat onion and garlic until soft and fragrant 2-3 minutes.

2. Increase the heat slightly and add mushrooms, season with salt and pepper and continue to cook for 3-4 minutes.

3. Reduce heat to low and add lentils and tomatoes. Simmer gently for around 30 minutes and sauce is a desired consistency. If sauce is too thick adjust consistency with a bit of water. Season with salt and pepper to taste.

4. Meanwhile in another medium-large pot cook the pasta according to package direction. Strain pasta and toss with a bit of oil.

5. Finally, in a food processor (or with a mortar and pestle) roughly pulse the cashews, nutritional yeast and salt until a crumbly parmesan-like topping is achieved. Do not overmix.

6. Serve pasta tossed with your vegan bolognese sauce in a bowl and top with cashew parmesan and fresh herbs.

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