RECIPE CREATED BY: Elly
TIME REQUIRED: 30 mins
WHAT YOU’LL NEED:
2 Packs Ceres Organics Quinoa Rice Spaghetti
1 tin Ceres Organics Brown Lentils
6 Medium-large sized white button mushrooms
2-5 Cloves of garlic (I don’t muck around with garlic)
1T Ceres Organics Olive Oil
1 Jar Ceres Organics Tomato Basil Passata
2t Massel Beef Flavoured (or vegetable) Stock Powder dissolved in 1/4C water
1T Melrose Worchester sauce
1T Dried parsley
1T Dried oregano
1t Adventure kitchen liquid smoke (optional)
WHAT TO DO:
Rinse the lentils and set aside.
Finely chop onion and mushrooms, mince your garlic, and grate carrots and courgettes – way faster!
Heat the oil in a big pan, add onion and garlic and cook for a few minutes.
Add carrot and cook for a few minutes.
Add mushroom and courgettes and cook for a few minutes.
Next add the rinsed lentils and all other ingredients (except spaghetti) and give it a good stir to combine – it should be smelling REAL GOOD now.
Reduce the heat and let it simmer away for as long as you like – about 15 minutes is good. The perfect amount of time to cook your spaghetti! Add a splash of pasta water to the bolognaise if it starts getting too thick.
Serve over spaghetti, add some parsley on top to make it fancy, serve some extra greens on the side, or make a cheeky vegan garlic bread to go with!
JAZZ IT UP:
Add a splash of your favourite red wine.
Substitute the lentils for Lotus Pantry TVP.
Add some vegan cheese on top to make it a real kiwi spag bol!