© J Sainsbury plc 2020
Porcini and green lentil bolognese with courgetti
This veggie bolognese has heaps of flavour from the porcini mushrooms – a great dish if you're trying to eat less meat
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Ready in 55 minutes
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Cooking time 30 minutes
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Prep time 25 minutes
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Serves 4 people
Ingredients
- 2 medium courgettes
- 40 g porcini mushrooms
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, finely sliced
- 2 cloves garlic, finely chopped
- 1 x 400g tin chopped plum tomatoes
- 1 tbsp reduced salt soy sauce
- 1 tsp dried thyme
- 250 g chestnut mushrooms, chopped
- 250 g cooked green lentils, drained and rinsed
- 2 tbsp flat-leaf parsley leaves, chopped
Method
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1
Make the courgetti with the courgettes. You can do this with a spiraliser or a vegetable peeler to make long ribbons, then roll up and slice cross-sectionally. Set aside.
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2
Soak the porcini mushrooms in just enough hot water to cover, until soft. Drain and chop, but reserve the soaking liquid.
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3
Heat olive oil in a non-stick pan over a medium heat and saute the onions and leek for around 6-8 minutes or until soft. Add the garlic, tinned tomatoes, soy sauce, thyme, chestnut mushrooms and porcini mushrooms and mix through.
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4
Add the lentils and cook on a medium-to-low heat for the next 15-20 minutes, adding splashes of porcini liqueur. The mixture should be softened and should thicken over time, without being watery. When ready, stir through the parsley and spoon over the courgetti.
COOK'S TIP
If you prefer, blanch cthe ourgetti in boiling water for 1-2 minutes to soften slightly. You could also swap in wholewheat pasta for courgetti.
