Kathryn Danzey, Founder
Instructions
Step 1
Warm a tablespoon of olive oil in a pan. Toss in the onion and cook for a couple of minutes on a medium to low heat. Stir in the garlic and cook until lightly golden.
Step 2
Next, add the celery, carrots, red pepper, rosemary, tomato puree and chilli flakes and cook until fragrant - one to two minutes.
Step 3
Pour in the chopped tomatoes and vegetable stock. Bring to the boil, then simmer until rich and lightly thickened (20-30 minutes), stirring often to prevent it from catching. Place in the blender and blitz smooth.
Step 4
Add your tomato sauce back to the pan, then stir in the lentils, walnuts and mushrooms, adding in a touch of water if needed. Cook on a simmer until rich, thick and tomatoey and the lentils have softened (25-30 minutes). Stir often to prevent the bolognese from catching, adding more water if needed.
Step 5
When almost ready, cook your pasta according to packet instructions. Drain, reserving some of the pasta water.
Step 6
Stir 3 tbsp of pasta cooking water through your cooked bolognese. Mic in the fresh basil leaves and lemon juice, then season to taste.
Step 7
Serve hot in bowls alongside cooked pasta, and top with Nutritional Yeast and a squeeze of lemon or basil leaves, if desired.
Ingredients
- 3 carrots peeled and chopped
- 1 stick celery chopped
- 1 tsp chilli flakes
- 2 tins chopped tomato
- 3 cloves garlic, minced
- 1 courgette chopped
- Handful of fresh basil
- Fresh lemon juice to taste
- Gluten free spaghetti
- 150 mg chopped mushrooms
- 1 1/2 cup red lentils
- 1 red onion
- 1 chopped red pepper
- 2 sprigs of rosemary, chopped
- Salt and pepper to taste
- 2 tbsp tomato puree
- 120 ml vegetable stock
- 1 cup ground walnut
