This mushroom and lentil ragu is a delicious, cheap vegan alternative to a traditional bolognaise. Two out of 3 of my kids say they actually prefer this! Use gluten free pasta if necessary.
Course: Main Course
Diet: Gluten Free, Vegan, Vegetarian
Season: All, Autumn, Spring, Summer, Winter
Diet: Dairy Free, Gluten Free
1tbspolive oilorganic, fairtrade
1onionpeeled & chopped, organic
2cloves garlicpeeled & crushed, organic
600gmushroomswashed & diced, organic
250gdried red lentilsorganic
25gparmesan cheeseorganic, to serve (optional)
Heat the olive oil in a large saucepan or oven proof casserole dish over a medium heat and fry the onion for 5 minutes until soft
Add the garlic, mushrooms and oregano and fry for a further 3 minutes
Add the passata and lentils and stir together
Add the hot vegetable stock, worcestshire sauce, most of the fresh basil, stir and season with salt and pepper. Reduce the heat and simmer over a low heat for 30 minutes, stirring occasionally. Alternatively, cook in the over at 180°C/360°F/gas mark 4 for 30 minutes
15 minutes before eating, bring a large pan of lightly salted water to the boil and cook the spaghetti as per the packet instructions.
Drain the spaghetti and serve with the ragu spooned over the top and a sprinkling of the remaining basil and the parmesan cheese.
Not all eating together or in a hurry?This ragu can be prepared ahead of time and re-heated. Cook the spaghetti as you need it.The ragu can be frozen for 6 months.