Author: Viking Platter
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Skill Level: Easy
Diet: Vegan
Category: Quick Dinners
Cuisine: Italian
Yield: 4
Aromatic and flavourful, this porcini and lentil pasta sauce is an earthy, vegan twist on classic bolognaise. Quick enough for a midweek meal, and festive enough to share with friends.
- 40 g sliced dried porcini
- 2 sticks celery
- 3 cloves garlic
- 1 small onion
- 1 carrot
- 60 g olive oil
- 250 g washed French lentils
- 2 chopped ripe tomatoes
- 500 g fettuccine or rigatoni
- Grated pecorino
- sprig parsley to serve.
- Soak a handful (about 40 g) of sliced dried porcini mushrooms in 250 ml cold water; stand for about 20 minutes. Before using, drain well and and squeeze.
- Finely chop the celery, garlic, onion and carrot.
- Heat the 60 ml olive oil in a saucepan and fry the vegetables about 2 minutes until soft.
- Add the 250 g lentils and chopped ripe tomatoes and cover with water. Simmer until the lentils are cooked (about 25-35 minutes); season with salt and pepper.
- Cook the pasta and drain well.
- Toss half the porcini and lentil mix through the mushrooms.
- Serve with a dollop of extra porcini mix, grated parmesan and fresh herbs.
PRO TIP
Make the lentil and porcini mix up to 3 days ahead before serving.
