Vegan Bolognese

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    VEGAN BOLOGNESE
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    It’s easy to put together, super filling and ideal after a hardcore workout.
    VEGAN BOLOGNESE
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    It’s easy to put together, super filling and ideal after a hardcore workout.
    Servings Prep Time Cook Time
    2serves 15minutes 20minutes
    Servings Prep Time
    2serves 15minutes
    Cook Time
    20minutes
    Ingredients
    Ingredients
    Servings: serves Units:
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    Instructions
    1. Boil a big pot of water for the pasta. Heat up olive oil in a large frying pan.
    2. Add diced onion to the pan and fry on a low heat until soft, then add in diced carrot and celery. Fry until soft, stirring frequently. Finally add in garlic and sauté until it softens and becomes fragrant.
    3. Place sun-dried tomatoes in a small bowl. Once pasta water has come to the boil, ladle out a small amount of boiling water and pour it over your dried tomatoes. Let them soak for 5-10 minutes. This will soften them. Cook your pasta in the remaining water until nearly al dente, drain and set aside.
    4. Chop softened sun-dried tomatoes roughly and put them into a pestle and mortar. Pound them into a paste. Add walnuts and chopped basil leaves and work them into the sun-dried tomatoes. Add a bit of olive oil or water (if you don’t want to use too much oil in your meals) to help you work this quick pesto better.
    5. Move mirepoix (onion, carrot, celery and garlic mixture) to the side of the pan and place cherry tomatoes on the pan, cut side down. Let them cook for about a minute, then add pesto in, cooked lentils, a bit of tomato sauce and balsamic vinegar. Season with sea salt, black pepper, nutmeg, chilli and sugar to taste.
    6. Add cooked pasta to the pan. Toss it in the sauce, let it warm up for a minute and serve.

    RECIPE NOTES & TIPS:

    Recipes from lazycatkitchen.com
    There is no Nutrition Label for this recipe yet.
    Maya Clipps, Founder and cornerstone of Clever Chef Team. Deserts are her thing and no one can come between her and her cakes and pastry. Nevertheless she’s specialized in deserts, her cooking abilities are far beyond that segment only, and by her side all of the chefs in our team improved their skills massivly. Follow her recipes and you’ll understand what we mean.

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