Lentil Bolognese Rigatoni
A hearty Lentil Bolognese Rigatoni recipe that's perfect for Veganuary - packed with chestnut mushrooms, walnuts, and a flavourful mix of herbs and spices. This plant-based twist on a classic dish is easy to make and a delicious way to transition to a plant-based lifestyle.
Serves: 2
30 minutes
Cook time
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Ingredients
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Ingredients:
- 1 cup cooked lentils
- 2 cups chestnut mushrooms, diced
- 1 cup walnuts, finely chopped
- 3 carrots, finely diced
- 1 white onion, diced
- 4 cloves garlic
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp oregano
- 1 tbsp red wine
- 1 can chopped tomatoes
- 1 tbsp tomato purée
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 2 cups rigatoni pasta
- Sea salt and pepper
🔄Sam Jones's Suggested Substitutes
Chesnut Mushrooms Button Mushrooms
Walnuts Pecans
Red Wine Vegetable Broth
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