Hearty Mushroom & Beet Bolognese
Ingredients
The base
-
⅓
cup
French lentils
-
1
lb
cremini mushrooms
-
2
medium
roasted beets
-
1
lb
long and wide pasta noodles of choice
The sauce
-
¼
cup
raw cashews
-
¾
cup
filtered water
-
2
tablespoons
olive oil
-
1
small
yellow onion
-
½
teaspoon
chili flakes
-
2
cloves
garlic
-
1
leaf
bay leaf
-
1
tablespoon
light miso
-
3
tablespoons
tomato paste
-
½
cup
red wine
-
14.5
oz
can crushed tomatoes
-
½
cup
flat leaf parsley
Seasoning
-
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Cook the lentils in water until just tender, then drain and set aside.
- Blend cashews and water until liquified to make cashew milk.
- Finely chop the mushrooms using a food processor or by hand.
- Heat oil in a large pot and cook onions until softened.
- Add chili flakes, garlic, bay leaf, and beets, and cook for 8 minutes.
- Stir in the chopped mushrooms and let them release their liquid.
- Add lentils, miso, and tomato paste to the pot, seasoning with salt and pepper.
- Continue cooking until the mixture is brown and reduced.
- Stir in red wine and let simmer for 5 minutes.
- Add crushed tomatoes and simmer for another 5 minutes.
- Stir in cashew milk, bring to a boil, then simmer for 5 minutes.
- Cook pasta according to package directions, then drain and combine with the bolognese.
- Fold in chopped parsley and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
10g
Total carbohydrates
50g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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