Lentil-Mushroom No-Meat Pasta (Bolognese) from The No Meat Athlete Cookbook: Whole Food, Plant-Based

Name: Lentil-Mushroom No-Meat Pasta (Bolognese) from The No Meat Athlete Cookbook: Whole Food, Plant-Based
Total time: 60 min
Ingredients: Pasta; 1 tablespoon balsamic vinegar; Salt; black pepper; Chopped basil; 2 tablespoons tomato paste; 2 portobello mushrooms or one 10-ounce (283 g) package cremini mushrooms, trimmed and chopped fine; 1 teaspoon oregano; 3 garlic cloves, chopped; 1 cup (200 g) brown lentils; 2½ cups (600 ml) water; One 28-ounce (794 g) can pureed or diced tomatoes with basil (with juice if diced); 2 tablespoons olive oil (OF: ¼ cup/60 ml mushroom stock); 1 large yellow onion, finely diced

app.ckbk.com

Lots of people have fond childhood associations with spaghetti and meat sauce, and there’s no reason you can’t get that same comfort from a plant-based version! The combination of lentils and...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

Pasta
1 tablespoon balsamic vinegar
Salt
black pepper
Chopped basil
2 tablespoons tomato paste
2 portobello mushrooms or one 10-ounce (283 g) package cremini mushrooms, trimmed and chopped fine
1 teaspoon oregano
3 garlic cloves, chopped
1 cup (200 g) brown lentils
2½ cups (600 ml) water
One 28-ounce (794 g) can pureed or diced tomatoes with basil (with juice if diced)
2 tablespoons olive oil (OF: ¼ cup/60 ml mushroom stock)
1 large yellow onion, finely diced