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Overhead photo of mushroom and lentil bolognese with spaghetti AI-generated image, for illustration only.
NeverFeeds AU Recipes

Mushroom & Lentil Bolognese

with Spaghetti

Vegetarian 🌱 Vegan ⏱ 30–35 min Easy Large saucepan · Large frying pan

Mushrooms and lentils standing in for mince, cooked down properly so the mushrooms give up their liquid and the whole thing turns rich and savoury rather than watery. Vegan as written — parmesan is a genuinely optional finish, not a requirement.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil, plus salt for the pasta water and salt & pepper to finish.

Method

  1. Cook the pasta

    Bring a large pot of salted water to the boil and cook the spaghetti to packet timing until al dente. Drain, reserving a splash of the pasta water.

  2. Get prepped

    While the pasta cooks, finely chop the onion, garlic and mushrooms, and grate the carrot.

  3. Build the bolognese base

    Heat a drizzle of oil in a large frying pan over medium-high heat and cook the onion and carrot until softened, 3–4 minutes. Add the mushrooms and cook until they've released their liquid and it's mostly evaporated, 6–7 minutes — don't rush this part, it's where the flavour comes from. Add the garlic and dried herbs and cook until fragrant, 1 minute.

  4. Simmer the sauce

    Stir in the lentils and passata. Simmer on low, stirring occasionally, until thickened, 8–10 minutes. Season to taste.

  5. Serve

    Toss the spaghetti through the sauce with a splash of the reserved pasta water, or spoon the sauce over the top. Finish with parmesan if you're using it.

Vegan as written: the parmesan is optional and only for those who want it — the sauce itself has no dairy, egg or meat in it at all.