Vegan Mushroom and Lentil Bolognaise with Baby Marrow Noodles
With earthy, peppery flavours and a slightly chewy texture, nutritious lentils are a vital store-cupboard staple. Use tinned lentils to speed up the cooking time, and pack in plenty of colour and flavour by adding tinned tomatoes, tomato paste and a sachet of Knorr Spaghetti Bolognaise Dry Cook-in-Sauce.
Feeds
4Person
Preparation time
55Min.
easy
Ingredients
- 20 ml olive oil
- 1 onion, grated
- 2 carrots, grated
- 2 cloves garlic, grated
- 10 ml thyme leaves
- 1 ml Robertsons Black Pepper, to taste
- 250 g button mushrooms, roughly chopped
- 15 ml tomato paste
- 1 x 400 g tin chopped tomatoes
- 48 g packet Knorr Spaghetti Bolognaise Dry Cook-In Sauce
- 1 Knorr Vegetable Stock Pot (dissolved in 400ml hot water)
- 1 x 400 g tin brown lentils, drained
- 280 g Baby Marrow noodles (store bought)
- 10 basil leaves
Preparation method
Nutrition
- Nut Free
- Vegan
- Vegetarian
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