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Mushroom Lentil Bolognese
This comforting pasta dish is so full of umami, you won't even miss the meat. Chef Emily makes a rich, plant-based bolognese sauce with a mixture of wild mushroom and red lentils, then serves it over a bed of fresh spinach and Italian Sfoglini organic pasta. To take it to the next level, Chef tops the bolognese with crispy roasted mushrooms and a crunchy walnut-and-herb breadcrumb topping. This dish is so delicious and hearty, it's sure to satisfy vegans and omnivores alike.
Nutritional facts
Protein
19g
Carbs
88g
Calories
600
Fat
19g
Ingredients
Veg, Tomatoes, Whole, Canned, ItalianRed LentilsExtra Virgin Olive OilNutritional YeastCarrotsHimalayan Pink SaltCeleryWalnutsOnion PowderBlack PepperTomato PasteGarlicPortabella MushroomsOnionRed WineKosher SaltGluten Free TamariShiitake MushroomCrimini MushroomThymeSfoglini Regenetti PastaLemon JuiceCrushed Red PepperBaby SpinachPanko BreadcrumbsBay LeafVegan Parmesan
Reviews
4.4
Based on 1783 reviews
Don Kirker · 02/03/25
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About Emily Peck
Emily is a health supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools and supportive guidance. As longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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