Mushroom and Lentil Bolognese
This mushroom and lentil bolognese sauce may be a healthy and nutritious sauce that goes great with pasta. Prepared in but half-hour , it is the perfect weekday meal!
INGREDIENT
300 g of pasta
250 g of white mushrooms
1 can of cooked chocolate lentils (400 g / 14 oz)
1 can of diced tomatoes (400 g / 14 oz)
2 tablespoons of ingredient
1 crudites
1 onion
3 cloves of garlic
1 teaspoon basil leaves
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon of fennel seeds
INSTRUCTIONS
1.First, cook the spaghetti or pasta of your choice consistent with the directions on the package. The pasta will finish cooking before making the sauce. Once cooked, drain the water from the pasta and leave it on the side until the sauce is completed .
2.While during a separate pan, heat 1 calorie calorie cooking spray. Small onions, saute until soft and translucent, about 5 minutes.
3.Add finely chopped garlic and cook another minute, then add the finely diced mushrooms and celery. Cook until the mushrooms are reduced in size, about 5 more minutes, stirring occasionally. Then add all the dry spices and cook for one minute, stirring.
4.Drain a can of cooked lentils and rinse thoroughly. increase the pan, along side the tomato passata, tomato puree, and a pinch of salt and pepper. Put the lid on top and cook the sauce for 5-10 minutes.
5.Add more salt and pepper to taste, then pour the drained pasta into the sauce. Let the paste warm for a short time . Finally, serve the mushrooms and lentils during a bowl of pasta.
You can also garnish the dish with grated Parmesan or freshly ground black pepper.
