Here's another weekly favourite for you. It's really quick to make and tastes great! Uses vegetarian sausages instead of quorn mince or similar. Puy lentils add a great flavour along side the rich tomato sauce. Not much else to say except give it a try as part of #fruitandveggiesmonday
Serves 2-3
Ingredients
4 x vegan sausages
1 x red onion
4 x garlic / 2 tsp garlic powder
3 tbsp tomato puree
1 tsp dried basil
1 tsp dried oregano
400g tomatoes / 1 x 14oz can tomatoes
200g mushrooms
200g puy lentils
250g pasta
Method
- Chop your veg and boil the kettle
- Get pasta cooking in a saucepan with boiling water & cover
- Mash up your vegan sausages with a fork
- Add mashed up sausage and onions to a saucepan with a little water to stop sticking and cook on a medium heat until the onions translucent
- Mix in tomato puree, garlic, herbs and some salt and pepper
- Mix in tomatoes and mushrooms and cook until mushrooms are soft and tomatoes have collapsed
- Mix in the puy lentils and cook for 2 mins until hot
- Drain your pasta and combine with the bolognese sauce
- Plate up and garnish with parsley
Achieved 6K steps walking to the shop to buy ingredients for this.
#sbi-skip
