Mushroom & Lentil Bolognese With Zucchini Spaghetti
Pasta has always been a fave of mine, though it often leaves us leaving heavy and bloated! There are many reasons for this, but for a quick fix we're swapping out the pasta and using zucchini...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Cooking tools:
- Spiralizer
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Wooden spoon
- Colander
- Measuring spoon
- Measuring cup
- Can opener
- Stove
- Plate
Ingredients
- 1 carrot, diced
- 1 onion, diced
- 1 celery stalk, diced
- 2 cloves of garlic, crushed
- 1 tbsp olive oil
- 2 bay leaves
- ½ bunch of thyme leaves
- 4 portobello mushrooms, finely diced
- 100 g presoaked lentils, rinsed and drained
- 2 tbsp tomato paste
- 400 g (1 tin) diced tomatoes
- 1 cup vegetable stock
- ⅓ bunch of fresh basil
- 2 zucchini, spiralized
- Salt
- pepper
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