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Vegetarian pasta Bolognese

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Meat Free days are both healthy for you and the environment. For the moment, we do not eat a lot of meat, but it varies from time to time. I have small children and they are not always as interested in trying new exciting recipes as we parents are. So instead we vegetarian versions out of meals that are known to them. In that, way they try new tastes and consistencies, without it being to ‘new’.
Pasta Bolognese is a one of the favourites at our house, I guess it is in many homes. In this vegetarian version, I changed the grounded beef with green lentils.

 

• 200 g green lentils
• 1 carrot
• 1 parsnip
• 200 g mushrooms
• 2 onions
• 3 stalk celery
• 3 clove of garlic
• 2 cm ginger
• 2 cans of chopped tomato

 

Prepare the lentils as instructed on the package. Chop the carrot, onions, celery and mushrooms. Chopped parsnip, garlic and ginger finely, you can use a mini chopper or a blender.
Start by frying the onions and mushrooms in oil in a pan. When they start to get colour add the rest of the vegetables and the canned tomatoes, and let it simmer for about 15 minutes, then add the prepared lentils. Season with salt, pepper and oregano. If you find the sauce to be to dry, you can add water. Serve with pasta and if you like with parmesan.

If you have any leftovers you can freeze the sauce, it taste amazing as a vegetarian lasagna as well.

Let me know what you think!

Gry Persson

 

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