15 minute Plant-based Pasta Bolognese

Here's another weekly favourite for you. It's really quick to make and tastes great! Uses vegetarian sausages instead of quorn mince or similar. Puy lentils add a great flavour along side the rich tomato sauce. Not much else to say except give it a try as part of #fruitandveggiesmonday

Serves 2-3

Ingredients

4 x vegan sausages
1 x red onion
4 x garlic / 2 tsp garlic powder
3 tbsp tomato puree
1 tsp dried basil
1 tsp dried oregano
400g tomatoes / 1 x 14oz can tomatoes
200g mushrooms
200g puy lentils
250g pasta

Method

1. Chop your veg and boil the kettle
2. Get pasta cooking in a saucepan with boiling water & cover
3. Mash up your vegan sausages with a fork
4. Add mashed up sausage and onions to a saucepan with a little water to stop sticking and cook on a medium heat until the onions translucent
5. Mix in tomato puree, garlic, herbs and some salt and pepper
6. Mix in tomatoes and mushrooms and cook until mushrooms are soft and tomatoes have collapsed
7. Mix in the puy lentils and cook for 2 mins until hot
8. Drain your pasta and combine with the bolognese sauce
9. Plate up and garnish with parsley

Achieved 6K steps walking to the shop to buy ingredients for this.
#sbi-skip

Daily Activity, Shopping, Walking