Lentil & Cordyceps Plant-Based Bolognese
This Lentil & Cordyceps Pasta Bolognese is a warming, plant-based take on the nostalgic spaghetti bolognese - made both delicious and incredibly nutritious!
This plant-based take, made on a lentil base, is rich in iron, zinc and B vitamins. It’s also boosted with the natural mushroom superpower, Cordyceps, using Bright Valley Mushrooms’s Cordyceps Dried Fruit Body Mushrooms.
Perfect for either lunch or dinner, ready to be loved by the whole family!
Ingredients:
For the bowl:
200 grams whole wheat pasta, dry - Note: If you are clinically required to be strictly gluten-free, please swap the pasta for legume-based pasta or gluten-free pasta.
Fresh basil, to serve
Salt and pepper to taste
For the ‘Mince’:
1 Tbsp olive oil
2 cloves garlic, minced
1 onion, diced
400 grams or 1 tin of brown lentils, rinsed.
10 grams of Dried Cordyceps Fruit Body
1 Tbsp tomato paste
4 Tbsp nutritional yeast
2 Tbsp mixed Italian herbs
500ml tomato passata
Method:
1. Cook the pasta in salted water, as per the instructions on the packet. Set aside.
2. In a large pan on medium heat, saute the onion and garlic in the olive oil. Saute for 2-3 minutes, or until golden and aromatic.
3. Add the rinsed brown lentils, tomato paste, nutritional yeast, and herbs. Stir to combine well.
5. Next add the tomato passata and salt to taste. Make sure the ingredients are well covered in liquid (if not add ¼ cup water at a time).
6. Simmer on low heat for 25-30 minutes, adding water regularly as needed.
7. When ready to serve, combine the cooked pasta with the bolognese. Garnish with the dried @brightvalleymushrooms dried cordycep mushrooms and fresh basil.
