Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 large carrot, grated
- 5 button mushrooms, finely diced
- 1teaspoons dried oregano
- 840grams no added salt lentils, drained and rinsed
- 1 cup kale, finely shredded (or spinach or beetroot leaves)
- 800grams can diced tomatoes
- 1teaspoons garlic paste
- 250grams simply steam sweet potato spaghetti
- 2tablespoons olive oil
- 400grams shelf-fresh noodles
Nutrition per serving
2140kJ
Protein
20.8grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Delicious vegan bolognese, a classic the whole family will love.
Method
Step 1 of 6
Heat olive oil in a large frying pan over medium heat and put the kettle on.
Step 2 of 6
Add the olive oil, carrot, garlic, oregano and tomatoes to pan. Bring to the boil and simmer for 3 minutes.
Step 3 of 6
Remove tomato mixture from heat and place in a blender. purée then return to the pan and heat over medium. Add lentils and mushrooms. Simmer for a further 5 minutes.
Step 4 of 6
Prepare the sweet potato spaghetti as per packet instructions.
Step 5 of 6
Place whole grain noodles into a bowl, pour over boiling water and sit for 2 minutes.
Step 6 of 6
Mix sweet potato spaghetti with whole grain noodles, top with sauce and garnish with shredded leaves.
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