Mushroom and lentil spaghetti
- onion, roughly chopped
- 3 cloves garlic, peeled
- carrot, roughly chopped
- 2 tablespoons olive oil
- 2 teaspoons lightly dried oregano
- 3 cups sliced small portobello mushrooms
- 2 tablespoons sundried tomato pesto
- ¹/³ cup semi-dried tomatoes
- ¹/³ cup red wine
- 2 x 400g cans no-added-salt brown lentils, rinsed and drained
- 200g cherry tomatoes
- 300g wholemeal spaghetti
- ¼ cup toasted pine nuts
- ¹/³ cup fresh basil
- ¹/³ cup grated parmesan cheese
- black pepper
1 In a food processor, place onion, garlic and carrot and blitz until finely chopped. In a non-stick frying pan, heat oil over medium-high and sauté onion mix, until softened.
2 Add oregano and mushrooms and cook for a further 2-3 minutes.
3 Stir in pesto and dried tomatoes with ½ cup water and wine. Bring to the boil, reduce heat and simmer for 2 minutes. 4 Add lentils and cherry tomatoes
and cook on a low heat for 10-12 minutes, stirring occasionally. Season to taste.
5 Meanwhile, in a saucepan, cook spaghetti following packet instructions, until al dente. Drain. Add pine nuts and basil and toss lightly.
6 To serve, divide spaghetti among 4 bowls, top with bolognese and parmesan and season with black pepper.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 4g
Dietary fibre 19g
Make it gluten free: Use gluten-free pasta and check mustard is gluten free.
Make it vegan: Use canned vegan tuna, available in many Asian shops.
If using dried lentils, rinse thoroughly. In a saucepan, place 1 cup dried lentils and cover with 3 cups water. Cover and bring to the boil, reduce heat and simmer until tender, about 15-20 minutes.
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