Spaghetti Bolognese Plant-based Recipe

1. Spaghetti Bolognese Plant-based Recipe www.wholesomebellies.com.au

2.  Prep Time: 5 minutes •  Cook Time: 30minutes • Ingredients • 1 cup walnuts • 1 chopped button mushrooms • 1 onion (medium size) • 4 cloves garlic • 3 tbsp olive Oil • 1/2 cup white or red wine • 1 tsp walt • 1 tsp italian herbs • 1 cup cooked French lentils/Puy lentils • 3 1/2 cups tomato passata (or one bottle)

3. Method : • Place walnuts in blender and blitz until they form a crumb. About six • seconds on high speed should be enough. • Chop mushrooms in half and then blend slowly to form a mince-like texture. Be careful not to over blend and turn it into a paste. Blend together for 6 – 10 seconds. Set aside. • Dice onion and garlic finely. • Sauté onion and garlic in a saucepan with olive oil until translucent. • Add the mushroom and walnut mince to the onion and garlic. Stir trough and cook until the mushrooms start to soften (probably 2 – 4 minutes) depending on the strength of the stove. If your mixture is quite dry you can add some extra olive oil (I’m a huge fan of olive oil, especially in Italian dishes) • Add wine, salt, and mixed herbs, and cook another four minutes. • Pour in passata and cook on medium heat for approximately 20 mins. Then add your cooked lentils. • Check the sauce as it cooks and stir frequently so that it doesn’t stick to the bottom of the saucepan. • Cook pasta until ‘aldente’ and stir through your yummy sauce.

4. Recipe Notes • Equipment you Need • Equipment you Need • Saucepan for sauce • Saucepan for boiling spaghetti • Strainer • Wooden spoon • Blender

5. Thankyou! fiona@wholesomebellies.com.au www.wholesomebellies.com.au 0146-250-969