Mushroom lentil bolognese

Plant-based Mushroom & Lentil Bolognese

  • Vegetarian
A delicious veg-packed pasta dish for the whole family to enjoy!
  • 30 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 500 g Swiss brown mushrooms, diced
  • 1/2 cup water
  • 1 tsp dried oregano
  • 2 pots Continental Stock Pot Sensations Vegetable Stock Pot
  • 400 g canned lentils, rinsed and drained
  • freshly ground black pepper, to serve
  • 4 cups cooked pasta, to serve
  • vegan parmesan cheese, to serve

  1. Heat 1 tablespoon of oil in a large deep frying pan over medium heat. Cook onion and carrot and for 6-8 minutes or until softened. Transfer to a bowl and set aside.

  2. Increase the heat to medium-high. Add remaining oil and allow the oil to get hot. Add mushrooms. Cook, stirring, for 6-8 minutes or until mushrooms are golden brown. Stir in garlic, cook for 30 seconds.

  3. Return the onion mixture to pan. Stir in passata and oregano. Bring to a simmer. Add stockpots and stir until dissolved. Stir in lentils. Reduce heat to medium. Cook for a further 10-12 minutes, stirring regularly, to allow flavours to infuse and sauce to thicken. Season to taste with pepper.

  4. Stir cooked pasta through mushroom mixture. Serve with vegan parmesan-style cheese.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 835.62 kcal
Protein (g) 41.65 g
Sugar (g) 10.52 g
Fat (g) 8.93 g
Fibre (g) 16.47 g

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